Melt butter in a large saucepan. Add flour and stir continuously with a wooden spoon until it bubbles and changes colour. Slowly pour in milk, continuing to stir. Add cheese and whisk until thick. Stir in the nutmeg. Turn off the heat and allow to stand for a few minutes. Stir in eggs slowly then set aside.
Fry onions and garlic in a large pan with olive oil. Add mince and continue stirring until brown. Add wine, cinnamon, cloves and bay leaves, stirring to combine, then add the pasta sauce, tinned tomato and tomato paste. Add the sugar and parsley and let simmer until cooked and the liquid has reduced. Remove the bay leaves, season if required.
Fry the potatoes with olive oil in a large frying pan then set aside on paper towel. Repeat with the eggplant. Begin layering eggplant and potato with a small portion of the mince. Keep layering until all vegetables have been used then spread the remaining majority of the mince on top. Cover with bechamel sauce and sprinkle with extra cheese.
Bake in the oven at 180°C for 45 minutes or until golden brown. Rest for 30 minutes before serving.
Chef’s tip: For something extra, serve on a tomato concasse and top with crumbled feta.