(serves 4)
Preheat the oven to 180°C. Cut the aubergines and potatoes lengthways into slices and fry with some olive oil. In a separate pan, brown the mince with the onion, garlic, parsley and cloves and then add the tomatoes. Season to taste with salt and pepper.
To make the white sauce, bring the milk to just below boiling point. Melt the butter in another saucepan then stir the flour into the butter and gradually whisk in the hot milk. Cook until you have a thick sauce. Take off the heat and allow to cool slightly before beating in the eggs and nutmeg. Add salt to taste.
Place a layer of breadcrumbs in the bottom of an ovenproof dish. Layer with the potatoes and the aubergines (the breadcrumbs help soak up some of the oil of the aubergines). Spoon the mince mixture over it and top with the white sauce. Sprinkle with the grated cheese and bake for about 45 minutes until well browned