Remove the stalks from the eggplants and cut them into slices, aprrox.1 cm thick. Season with salt and place in a colander for about half an hour.

Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, to absorb the oil.

Heat a pan to medium-high heat and add the olive oil. Stir in the chopped mushrooms and sauté, until most of the juices have evaporated. Add the chopped onions and garlic and sauté.

Pour in the wine and wait to evaporate. Add the tinned tomatoes, mushing them with a wooden spoon, the sugar, cinnamon and a good pinch of salt and pepper. Simmer for about 15 minutes until sauce thickens.

For the béchamel, melt the butter over low-medium heat. Add the flour whisking continuously to make a paste and add warmed milk in a steady stream. Keep whisking to prevent lumps.

Remove from heat and stir in the egg yolks, salt, pepper, nutmeg and grated cheese. Whisk quickly and set aside.

Butter a large baking dish and sprinkle with breadcrumbs. Layer the eggplants, pour in the mushroom sauce, add second layer of eggplants, top with béchamel sauce.

Sprinkle with grated cheese and bake at 180-200C for about 25-30 minutes, until golden brown. Let cool before serving.