Start by peeling the potatoes and cut them to 5mm slices. Add to a pan of salt water and parboil for around 5 minutes or until they start to soften slightly
Once the potatoes are part cooked, drain the water completely and then layer on flat in the oven proof dish
Take the aubergines and cut them into 5mm slices. Using two tablespoons of olive oil, coat on both sides, then place on a separate baking tray. Cook both sides for 14 minutes each or until golden brown and then layer on top of the potatoes you prepared earlier
Place a large frying pan on a medium heat. Add in 2 tablespoons of olive oil and throw in the chopped onions. Cook the onions for around 5 minutes and then add in the ground beef and pork. Mix together and cook until all moisture has been absorbed and you’re left with a dry mix. Add in the chopped garlic, cinnamon stick, bay leaf and oregano. Cook for a further 2 minutes
Add the tomato paste to the pork and beef mix and cook for a further minute before adding in the passata sauce. Simmer for 30–35 minutes, stirring occasionally until thick. Once cooked, stir in the parsley and then layer over the aubergines prepared earlier
Get another saucepan on a medium heat, add in the butter. Once melted, sprinkle in the flour and then pour in the milk at regular intervals whilst stirring (don’t tip it all in at once). Whisk in the pan for around 5 minutes or until thickened.
Add parmesan cheese to the sauce and stir for around 30 seconds. Take off the heat and then add in the pepper.
Add two eggs to the sauce, whisk thoroughly and then pour on top of the ground meat mix that’s already in the baking tray.
Bake for around 45 minutes at 180°c or until the top is puffed and golden. Leave to stand for 15 minutes before serving.