• Begin by slicing the eggplant into rounds and salting on both sides. Set to one side - this draws the moisture out and stops them getting too soggy. 

Meat Sauce

• Meanwhile, in a large frying pan over medium heat, add the olive oil, garlic paste and onion and saute until the onion is translucent.
• Add the beef mince and cook, breaking up with a wooden spoon until lightly browned. 
• Add all remaining meat sauce ingredients and simmer for 25 - 30 minutes until quite dry. 

Cauliflower Bechamel

• While the meat is simmering, preheat the oven to 190C / 374F. 

  Cut the cauliflower into small florets and steam in the microwave for 7 - 8 minutes until soft. Set aside to cool slightly. 
• In a food processor or blender, add the cauliflower, butter, nutmeg and cream and blend until smooth. Set to one side. 

Eggplant Layers

• Pat dry the salted eggplant to remove excess moisture. 

  Heat the olive oil in a large frying pan or grill pan and grill for 2 - 3 minutes on each side or until just starting to become soft and set to one side. 

To Assemble

• Layer the eggplant with mince sauce two form two full layers. Top with cauliflower bechamel and grated cheese and place on a large baking tray lined with foil. 
• Bake for 20 - 25 minutes until the cheese is golden. Serve immediately.