Slice the aubergines and slowly grill them in a large frying pan for a few minutes on each side.
Cook the lamb in a frying pan and when brown all around, add the tomoatoe sauce, reduce the fire and let it reduce for a few more minutes.
Meanwhile, prepare the bechamel. Start by melting the butter in saucepan at low gas.
Once melted, take out of the fire, add the flour and stir until the mix becomes a uniform paste.
Put back on the fire while adding the milk and stirring slowly and continuously. After 5-10 mins, the liquid should start to become thicker. Stop the fire and stirring when the thickness feels creamy enough.
In a large oven dish, layer each ingredient one after the other, starting with the lamb with tomoatoe sauce, then a bit of bechamel, then the aubergines.
Reapeat the layering as much as needed, once or twice more, to have a total of 2 or 3 set of layers, and keep enough bechamel to have a larger layer at the end.
Finish off by spreading some grated cheese on top to cover it all.
