Pre-heat the over to 180c and grease a large baking tray. Peel the aubergines and slice into half inch strips. Heat 4-6 tbs of the oil in a frying pan and brown the aubergine strips on both sides, then removed them from the pan and set them aside. Add more oil if necessary and sauté the onions. Add the Vegemince (Vegetarian Burgers) to the frying pan and sauté. Add the red wine, stock, parsley, cinnamon, nutmeg, salt, pepper and tomato puree. Simmer this mixture over a low heat, uncovered, for about 15minutes until most of the liquid has been absorbed. Remove from the heat and set aside.

Make a white sauce – melt the butter and sprinkle the flour over it. Stir into a smooth paste. Heat the milk and slowly add it to the paste, stirring well after each addition to make a smooth sauce. Remove the sauce from the heat, leave to cool then stir in the eggs and cottage cheese.

Sprinkle some breadcrumbs evenly over the baking tray. Place a layer aubergine over the breadcrumbs, cover them with a layer of the Vegemince in sauce then sprinkle with a thin layer of Parmesan cheese. Repeat the layering process starting with the breadcrumbs until the aubergine strips have been used up. Pour the cheese sauce over the dish and top with more Parmesan cheese. Bake for 40-50 minutes until the cheese turns golden brown.