1 Preheat oven to 160°C. Slice the eggplant finely, then fry in 2 Tbsp extra virgin olive oil in a large pan over a high heat until lightly browned.
2 Sauté the onion and garlic in olive oil for 3 minutes, until just softened, then add the mince and dried herbs, cooking until well browned. Mix in the tomato paste and stock, then simmer until all the liquid has evaporated. Season with salt and pepper.
3 Cook the butter and flour in a medium saucepan over a moderate heat for 2 minutes, until a sandy mix forms. Whisk in the milk and nutmeg, simmering until thickened, then season with salt. Fold in the Parmesan.
4 Line the sides and base of a buttered 22cm cake tin, then arrange the eggplants slices on all sides. Add layers of white sauce, meat sauce, passata and lasagna sheets, repeating until the tin is filled. Cover with foil and bake for 1 hour. Cool slightly, then invert to serve with pesto, crusty bread and salad.