Wash, clean and slice the aubergines lengthwise. Lay out on kitchen paper, salt and weigh down with a wooden board. Leave to soak for about 30 minutes. Peel and chop onions and garlic. Wash and chop the tomatoes.
Heat 2 tablespoons of oil in a pan and fry the minced meat first. Add onions, garlic, tomatoes, tomato paste and oregano and braise for about 5 minutes. Season with salt, pepper and cinnamon and remove from the pan. Dab aubergine slices. Heat the remaining oil in the pan in portions and fry the eggplant slices. Drain on kitchen paper. Mix milk, eggs and flour with a whisk. Slowly heat up while stirring, stir in the fat and bring to the boil briefly. Season with salt and pepper. Layer aubergines, parmesan, up to 3 tablespoons, and minced meat in a mould.
Mix milk, eggs and flour with a whisk. Slowly heat up while stirring, stir in the fat and bring to the boil briefly. Season with salt and pepper. Layer aubergines, parmesan, up to 3 tablespoons, and minced meat in a mould. Spread the sauce on top and sprinkle with the remaining Parmesan. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Serve garnished with fresh oregano