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Pre-heat oven to 180°C (fan forced).
Heat oil in a large frying pan, add onion and garlic and cook at a medium temperature until tender.
Add parsley and oregano, wine, tomato paste and crushed tomatoes into pan. Simmer for 15 minutes. Season with salt and pepper. Set aside.
Lay eggplant slices on a paper towel and sprinkle both sides with salt. Allow to sit for 30 minutes then pat dry with paper towel.
Brush both sides of eggplant slices with olive oil. Cook in a pan at a medium temperature until lightly brown and tender.
To make bechamel sauce, melt butter in a saucepan, add flour gradually, stirring continuously to avoid lumps. Bring to the boil.
Add one cup of milk at a time, stirring continuously to avoid burning. Add ricotta and mix thoroughly. Add nutmeg. Add salt and pepper to taste.
Line a baking tray with a layer of eggplant. Add half the tomato sauce on top. Add another layer of eggplant and add the remainder of tomato sauce on top.
Top with bechamel sauce and cheese. Cook for approximately 60 minutes or until golden brown.
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