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Cook onion in olive oil with salt until soft then add the garlic
Add in the mince and brown then add in the red wine and reduce by ¾
Stir in tomatoes, cinnamon quill and bay leaf
Simmer until thick and jammy
Remove cinnamon and bay
Slice the eggplant, salt them for 10 min, rinse, pat dry and fry in neutral oil until lightly golden on both sides
Peel and slice the potato, then roast in the oven with a little olive oil until tender not golden
Pat off as much excess oil from both vegetables as possible
Blend the parsley, oregano and neutral oil
Whisk over heat until it separates, then transfer to an ice bath and whisk until it comes back together
Strain through cheesecloth
In a pot, melt the butter and whisk in the flour
Slowly pour in the milk, bit by bit, whisking at the same time until thickened. Add in the nutmeg, salt, pepper and parmesan
Remove ⅓ of the mixture, let cool slightly and whisk in the egg yolk
To remaining béchamel, add the herb oil
In a greased ring mould layer: potato, eggplant, beef, potato, eggplant
Top with the egg béchamel and parmesan
Bake in the 200 degree oven until golden and bubbling
Serve with parmesan and chives