Created by ImPat on April 26, 2020
Step 1: Preheat oven to 200C/180C fan-forced and lightly grease a 6cm-deep, 20cm x 28cm (base), 10-cup capacity baking dish.
Step 2: Heat 2 tablespoons oil in frying pan over medium-high heat and add eggplant and cook for 5 minutes or until tender and then add onion and cook, stirring, for 8 minutes or until softened and now add garlic and cook, stirring, for 1 minute or until fragrant and then transfer mixture to a bowl.
Step 3: Heat remaining oil in pan over medium high heat and add mince and cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned and then return eggplant mixture to pan with allspice, nutmeg and tomatoes and then eason with salt and pepper before bringing to the boil and then reduce heat to medium-low and let simmer, stirring occasionally, for 10 to 15 minutes or until sauce is thick and liquid has evaporated.
Step 4: Meanwhile, cook pasta following packet directions, drain. and transfer to a large bowl and add mince mixture and toss gently to combine.
Step 5: Make Bechamel - melt butter in a saucepan over medium-high heat and add flour and cook, stirring, for 1 minute or until bubbling and then gradually stir in milk and bring to the boil and then reduce heat to medium and cook, stirring, for 3 to 5 minutes or until mixture bubbles and thickens. and then remove from heat.
Step 6: Transfer pasta mixture to prepared dish and spoon over béchamel and sprinkle with parmesan and bake for 30 minutes or until golden.
Step 7: Let stand for 15 minutes before serving.