Use a rectangular baking pan that is about 2 inches (5cm) deep, for example a stainless steel baking pan.

Cut end of eggplants and peel. Cut into 3/8 inch (1cm) lengthwise slices. Salt and set aside, covered with a towel for about 1 hour.

Rinse slices well, dry off, and place on cookie sheets brushed with olive oil. Generously brush top sides with olive oil and grill under broiler until lightly browned.

Meanwhile, cook the ground meat in a large pan until crumbly.

Peel and prepare the tomatoes (see note below). Add onions, tomatoes, stock and cinnamon to the ground meat. Season to taste with salt and pepper.

Bring to a boil, skim and simmer, uncovered, until most of the liquid has evaporated.

Oil the baking pan. Arrange a layer of eggplant on the bottom and then a thin layer of meat. Repeat for at least two more layers to get three layers of eggplants - but four is better.

Sprinkle the cheese on top. Bake at 350°F / 175°C for 1 hour.