Preheat oven to 180C.Cut the eggplants in half. Using a pairing knife score the around the inner flesh leaving a small border. Sprinkle with salt and leave to drain in a colander for 1-2 hours. Rinse, squeeze out any excess water and dry well.

Fry the eggplant halves in a little olive oil. This is to soften the flesh. Fry each side on a medium heat for 5 mins. Once cooked place the eggplant halves on a pre oiled baking tray, that has been sprinkled with breadcrumbs.

Pour a little olive oil in a medium sized pot and fry the onion and garlic until fragrant and almost starting to caramalise. Add the ground meat and break it up using a wooden spoon. Once the meat is browned add the white wine and allow the alcohol to cook off, then the grated tomatoes, tomato paste, chilli puree, spices, salt and pepper and the water. Bring to a boil and allow the sauce to simmer for 30 mins. When the sauce has cooked down and it becomes thick, it is ready. Stir through the fresh parsley.

Whilst the sauce is simmering prepare the béchamel. Add the butter to a small pot. Once it melts add the flour and stir continuously for a few mins. Then slowly add the milk to the butter/flour ‘roux’ and stir continuously, creating a thick, smooth sauce. Add the nutmeg and cheese, stir to combine all and set aside.

Fill the eggplant halves with the meat sauce. Top with béchamel and breadcrumbs, bake in the oven for 40 mins or until browned on top. Allow to cool a little before serving.

Note: you can also use grey zucchini in the same dish, following the method above and add some peeled, par-boiled potatoes to the baking dish.