Eggplant pastitsio

Ingredients

• 2 (1kg) eggplants, thinly sliced lengthways
• 150 gram bavette
• 30 gram butter, melted
• 3 eggs, beaten lightly
• 1/3 cup (25g) finely grated parmesan cheese
• 1/4 cup finely chopped fresh basil
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/2 teaspoon ground nutmeg
• 500 gram lamb mince
• 1 teaspoon olive oil
• 1 (150g) brown onion, finely chopped
• 1 clove garlic, crushed
• 1/2 teaspoon ground cinnamon
• 1 tablespoon tomato paste
• 1/4 cup (60ml) dry red wine
• 1/4 cup (60ml) beef stock
• 425 gram can crushed tomatoes
• White sauce
• 60 gram butter
• 1/3 cup (50g) plain flour
• 2 cup (500ml) milk