Melanzane alla Comasco from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 1 pinch of freshly grated nutmeg
• 35 g unsalted butter
• ¼ cup (35 g) plain flour
• freshly ground black pepper
• 400 ml milk
• extra virgin olive oil, for drizzling
• ½ lemon
• 4 eggplants (aubergines), halved lengthways, seeds scooped out and discarded
• 3 bulbs baby fennel, shaved
• fine salt
• 1 egg, lightly beaten
• 75 ml dry white wine
• 200 g fine fresh breadcrumbs
• 100 g Grana Padano, freshly grated
• 50 g unsalted butter, plus extra for buttering
• 300 g beef mince
• ½ onion, finely chopped