1. Preheat the oven to 190 °C/375°F/Gas Mark 5.

2. Place the onion, garlic and minced lamb in a saucepan, and cook for 4-5 minutes until browned.

3. Add the tomatoes, tomato puree, wine, gravy granules, parsley and seasoning, bring to the boil and simmer for 15-20 minutes.

4. Meanwhile, fry the aubergines in batches in the oil for 3-4 minutes, until golden. Drain on absorbent kitchen paper and reserve.

5. Melt the butter in a saucepan, add the flour and cook for 1 minute.

6. Remove from the heat and gradually whisk in the milk.

7. Return to the heat and cook, stirring continuously until thick and smooth. Add seasoning and 25g (1oz) of the cheese. Set to one side.

8. Layer 1/3 of the aubergines in an oven proof dish and spoon over 1/2 the mince mixture. Repeat the layers finishing with a layer of aubergines.

9. Spoon the sauce over the aubergines and sprinkle with the remaining cheese.

10. Bake in the preheated oven for 40-45 minutes until golden brown.

crisp mixed salad & crusty bread.