Brown mince and add a bottle of tomato pasta sauce or use home made bolognaise. I also like to add extra mixed herbs… crumble in a bacon stock cube, some salt and pepper and mix 2 tablespoons of cornflour with a splash of water, mix until not lumpy and add to the sauce mix to thicken it.
Slice eggplant, place on an oil sprayed tray, spray the top and bake in the oven for a few minutes (until it softens or looks a bit brown), flip and do the other side for a minute or so.
Put about 3tb plain flour in a saucepan and a dash of milk, mix (and keep adding milk) until you get a thin paste with no lumps, then add about 3 cups of milk, about 1/2 teaspoon of nutmeg, a pinch of salt and some parmesan cheese (or normal grated cheese is fine)…. bring to the boil to thicken it.
Then assemble the lasagne with 1 layer meat, one layer eggplant slices, one layer white sauce, one layer pasta, one layer meat, one layer pasta, one white sauce. Bake for about 30 mins.