Slice the aubergine into half cm thick rounds

Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture

Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened

Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley

Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat

Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured

To make the sauce, melt the butter over a medium heat and stir in the corn starch

Gradually add in the milk and cream, whisking continuously until thickened

Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom

Spread 1/2 of the rice mixture on top

Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine

Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes