Layer the aubergines in a colander, sprinkling each layer with salt. Drain over a sink for 20 minutes, then rinse and pat dry with kitchen paper.

Preheat the oven to 190C/375F/Gas 5. Spread out the aubergines in a roasting tin brush them with olive oil, bake for 10 minutes, until just softened, remove & cool.

Heat the olive oil in a large pan & brown the mince stirring frequently add the onions & garlic & cook for 5 minutes.

Add the tomatoes & the wine & season. Bring to the boil, lower the heat, cover & simmer for 15 minutes, stir in the parsley, breadcrumbs and the egg whites.

Lightly grease a large ovenproof dish, spread out half the sliced aubergines, spoon over the meat, then top with the remaining aubergines.

To make the topping, put the butter, flour & milk in a saucepan. Bring to the boil over a low heat, whisking all the time until the mixture thickens to form a smooth, creamy sauce. Lower the heat & simmer for 2 minutes.

Remove the pan from the heat, season, stir in the nutmeg and half the cheese. Cool for 5 minutes, beat in the egg yolks &the whole egg. Pour the sauce over the aubergines topping and sprinkle with the remaining cheese.

Bake for 30-40 minutes or until golden brown. Stand for 10 minutes before serving.

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Johnson's of Thirsk Quality Butchers Est 1830. 35, Market Place, Thirsk, North Yorkshire YO7 1HD

Telephone 01845 523212 / 07973 117354    Email