Mince magic: Mini pastitsio

1. Preheat oven to moderate, 180°C. Grease six 1-cup ramekins.
   
2. Arrange eggplant on trays, sprinkle with salt and stand for 15 minutes. Rinse well and pat dry. Preheat grill to high.
   
3. Brush eggplant with oil. Place on an oven tray. Grill 4-5 minutes, turning once.
   
4. Heat oil in a saucepan on high. Sautée onion 3-4 minutes until tender. Add mince. Cook 4-5 minutes, breaking up lumps with a spoon. Stir in tomatoes, paste, parsley and cinnamon. Simmer for 4-5 minutes until thickened slightly. Season to taste.
   
5. White sauce: Meanwhile, melt butter in a saucepan on high. Add flour, cook stirring for 1 minute. Remove from heat. Blend in milk until smooth. Return to heat and cook, stirring constantly, until sauce boils and thickens. Reduce heat and simmer for 3 minutes. Season to taste.
   
6. Place ½ eggplant in prepared dishes, top with macaroni, mince and remaining eggplant. Cover with sauce. Sprinkle with combined cheeses. Bake 15-20 minutes, until golden. Accompany with salad, if liked.