Eggplant/Aubergine:

1. Preheat oven to 200C/400F. 

2. Slice each eggplant in half lengthwise. On the cut side, cut around the edge, leaving a 1cm border. Then on the inside, cut in a criss-cross pattern.

3. Go deep down but not slicing through to the bottom of the eggplant. Brush the flesh with olive oil and sprinkle with salt and garlic powder. 

4. Turn them over on a baking tray lined with baking paper (flesh side down) and bake for about 30 minutes, until the inside of the eggplant is soft.

Meat Sauce:

1. Meanwhile, make the meat sauce. Heat a little olive oil in a pan, then cook the onions until softened.

2. Add the garlic, cinnamon, oregano and basil and cook for a minute longer. 

3. Add the ground beef and cook until browned. 

4. Add the tomato paste, wine and tomato juice. Simmer the sauce uncovered until it has thickned, about 30-45 minutes. 

5. Turn off heat, stir in parsley and season with salt and pepper to taste.

Bechamel Sauce:

1. Over low heat melt the butter in a small saucepan, then stir in the flour. 

2. Take off heat and gradually add the milk. 

3. Put the pan back on the heat, turn up heat and stir until the sauce has thickened

4. Turn of heat, add the parmesan cheese and nutmeg. Stir through, then add the egg yolks. 

Assemble & Baking:

1. Arrange the baked eggplant in a baking dish lined with baking paper. 

2. With a fork, squash down the inside of the eggplant without touching the boarder.

3. Spoon some of the meat sauce inside each eggplant. 

4. Top with a few spoonful's of bechamel sauce, sprinkle some parmesan cheese on top and freshly ground pepper. 

5. Bake in oven 190C/375F for 30-45 minutes, until the bechamel sauce is golden and bubbling. 

6. Remove from oven and garnish with fresh chopped parsley.  

7. Enjoy with a crispy side salad or with your favourite potatoes!