Slice 2 large eggplant lengthways about 3-5mm thick. Spread onto a baking tray lined with baking paper and brush with a little oil on both sides. Bake at approximately 200 C/390 F until soft. This can take from 20- 30 minutes. Don’t overcook as it will be cooked further as part of the final dish. You may wish to turn it part way through cooking.
While your eggplant is cooking, heat a splash of oil in a medium saucepan, add the meat and brown it off.
Add chopped garlic, onion, cinnamon and oregano and continue cooking till onions are soft.
Add red wine and tomato and simmer for 15 minutes. Season with salt and pepper to taste.
Beat the egg with a fork and mix with the cream and the cheese. Season with salt and pepper and set aside.
To Assemble
Using a lasagne dish approximately 25cm x 20cm, place a thin layer of cooked zucchini/ eggplant on the bottom. Top with about 1/3 of the cooked mince and 1/3 of the egg/cream mixture. Repeat layering starting with the eggplant, until you have 3 complete layers, finishing with a layer of the egg/cream mixture. You can add a little more grated cheese on top if you wish.
Bake for approximately 35-45 minutes at 160 C/320 F fan forced . Allow to sit for 10-15 minutes before slicing and serving.