Ingredients
Method
Cut 2 of the eggplants lengthways into 1cm-thick slices. Cut the remaining eggplant into 2cm pieces. Place eggplant slices onto two large oven trays lined with baking paper. Spray both sides with cooking oil.
Cook in a very hot oven (220C) for about 2 minutes, or until lightly browned and tender. Remove
Meanwhile, cut potatoes into 1cm-thick slices. Transfer to a microwave-safe container. Microwave on High (100%) for about 6 minutes, or until tender.
Heat an oiled, large, round ovenproof casserole dish (14-cup capacity) over medium to high heat. Add mince. Cook, stirring to break up mince, for about 5 minutes, or until browned. Remove. Add chopped eggplant, onion, and cinnamon to the same dish. Cook, stirring for about 3 minutes, or until onion is soft. Add paste. Cook, stirring for 1 minute. Return lamb to dish. Stir in passata sauce, basil, and 3/4 cup water. Bring to a boil. Gently boil, stirring occasionally, for about 10 minutes, or until slightly thickened. Season with salt and pepper. Transfer to a heatproof bowl.
To make cheese sauce, melt butter in a medium saucepan. Add flour. Cook, stirring for 1 minute. Slowly whisk in milk until smooth. Continue to whisk until boiling and thickened. Whisk in 3/4 cup of the cheese, then eggs. Season with salt and pepper.
Arrange half of the potato slices in the same ovenproof dish (no need to clean the dish). Spoon over half the lamb mixture, then half the eggplant slices. Repeat layering with remaining potato slices, lamb mixture, and eggplant slices. Pour over the cheese sauce. Sprinkle with remaining cheese and feta.
Cooking in a moderate oven (180C) for about 45 minutes, or until the top is golden brown. Stand for 10 minutes.
Serve garnished with basil leaves.
