Preheat the oven at 200C and prepare your aubergines. Cut the aubergines in two, and keep the stems if you wish. Pierce the flesh with a fork and lightly pass a knife to form diamond shaped cuts – it helps with baking.
Lightly brush with olive oil and place them on a baking tray lined with parchment facing down for 40-45 minutes, the aubergines should come out soft but not quite cooked.
For the mince meat sauce, start in a large pan by sautéing the onion and after approximately 5 minutes follow up with the minced garlic.
Put the heat up and add in the beef mince, sauté for another 5 minutes and put off with the wine.
Once the wine has evaporated, add in the carrot, tomatoes, cinnamon stick, all spice berries, oregano and the necessary pinch of sugar. Let the mince meat sauce come to the boil and then lower the heat and simmer for 30 minutes.
When most of the liquids have evaporated, it’s time to mix in the cheese and a bit of parsley.
For the bechamel sauce
Melt the butter in low to medium heat and start adding the flour gradually, mixing it in as you go. Once you have a golden lump of flour-butter start adding in the milk, warm or at room temperature. Again, you need to be constantly mixing and do not allow these lumps to form.
Boil for 2 mins and season with salt, pepper and a bit of nutmeg.
To put melitzanes papoutsakia together, place the aubergines in a tray (skin down) layer with a bit of mince meat, add a bit of cheese and the bechamel on top. Sprinkle a bit of cheese to form a light crust.
Bake for 20 minutes at 180C in a fan assisted oven so that they get a golden colour.