If you’re interested in making it I went by this recipe;
4 tbsp olive oil
3 medium or 2 large aubergines, sliced
1 large onion, finely chopped
1.5 tsp cinnamon
500g minced pork
2 tbsp tomato purée, mixed with 150ml water
For the bechamel:
60g plain flour
50g cheese, grated
2 eggs, beaten
1. Pre-heat the oven to 180C. Cut the aubergines lengthways into 0.5cm slices, and put them on to oiled baking sheets. Brush with olive oil and season. Bake for about 25 minutes until soft, golden and floppy.
2. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic and cinnamon and cook for a further couple of minutes, then stir in the pork. Turn up the heat slightly, and brown the pork well, cooking until the mixture is quite dry. Stir in the tomato and bring to a simmer, then turn the heat down low and cook for 30–40 minutes until most of the liquid has evaporated. Season.
3. Meanwhile, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs.
4. Arrange a third of the aubergines in the base of an oven dish, and top with half the meat. Repeat these layers, then finish off with a layer of aubergine, and top with the sauce. Bake for about 45 minutes until well browned, and then leave to cool before serving.