1 Saute diced onion, garlic, lemon thyme and rosemary until soft, add all min and brown.
2 Add tomato paste, cinnamon quills and crushed tomatoes reduce to a low heat and simmer for 1 hour. Season to taste
3 Brush eggplant and potatoes with olive oil and either grill on BBQ or pan fry until tender
4 Melt butter in a heavy based saucepan
5 Add flour, stir on a low heat for 2 minutes
6 Slowly add warm milk, continuously stirring until thick. Cover with lid and allow to cool for 10 minutes
7 Whisk in beaten eggs and kefalograviera cheese, season to taste
5 To assemble: Oil casserole dish and lay eggplant over bottom. Then add a layer of meat sauce. Arrange potato slices over meat sauce then cover with béchamel. Bake in a preheated oven for 45mins at 200°C until golden brown and béchamel has set