Sprinkle the eggplants with salt and let them drain.

Cook the meat, onions and garlic in a saucepan and stir until the onions become golden.

Then pour the meat broth and tomato sauce over the meat mixture. Season with salt and pepper and cook over medium heat for 30 minutes.

For the béchamel sauce, melt the butter in a large saucepan over medium heat. Add in the flour and stir with a wooden spoon until the mixture becomes smooth. Mix in the milk slowly and continue stirring until it is well absorbed. Add in the nutmeg and flavor with salt, black pepper.

Rinse the eggplant slices from the salt and drain them.

Heat oil in a deep saucepan and slightly fry the eggplants. Remove from heat and let drain on paper towels.

Preheat the oven to 200C

Brush with oil a medium baking pan and cover the bottom with half of the eggplants. Distribute the meat mixture evenly over the eggplants and sprinkle half of the breadcrumbs and cheese on top. Cover with the remaining eggplants and spread evenly the béchamel sauce on top. Sprinkle the remaining breadcrumbs and cheese.

Bake in the oven over medium heat for 30 to 40 minutes.