Clean the eggplants and slice them. Arrange them on a baking tray, and drizzle with olive oil. Salt, pepper, and bake for 20 minutes at 390°F (200°C).
Tomato sauce : In a pot, put some olive oil, then add the peeled and diced tomatoes. Add salt, pepper, and 1/2 tsp of cinnamon. Then add the concentrated tomato and stir. Leave to cook at low heat for around 15 minutes.
In a pan, cook the minced onion in some hot olive oil. Then add the minced meat and cook.
Add the tomato sauce, the minced garlic clove and the bouquet garni. Stir and leave to cook at medium heat for around 15 minutes.
White sauce : In a pot, melt the butter and add the flour. Mix well with a whisk.
Gradually pour the milk, whisking well. If the mix has too many clots, blend it. Stir on medium heat until the sauce thickens.
Take out of the heat, and add a beaten egg, whisking well.
In a greased dish, arrange half the eggplants at the bottom. Add the meat next, and smooth t evenly.
Cover with the second half of eggplants, and finally pour the white sauce on top of it all.
