Slice the aubergine into half cm thick rounds
Place in a colander or strainer, generously sprinkle with salt and let stand for 30 minutes so the salt draws out the bitter moisture
Rinse the slices well under cold water then pat dry
Heat half of the oil in a pan and cook off the garlic, onion and mushrooms until softened
Add the wine and stir in, cooking until it has evaporated. Add the can of chopped tomatoes, puree, cinnamon, sugar and parsley
Simmer uncovered until slightly reduced then stir in the cooked rice and parmesan and remove from the heat
Meanwhile drizzle the other half of the oil into a baking tray and rub each aubergine slice in it. Put under the grill / broiler until each side is lightly coloured
Preheat the oven to gas 4 / 180C / 350°F
To make the sauce, melt the butter over a medium heat and stir in the corn starch
Gradually add in the milk and cream, whisking continuously until thickened
Remove from the heat and stir in the parmesan
Grease a 2 litre casserole dish. Place 1/3 of the aubergine slices over the bottom
Spread 1/2 of the rice mixture on top
Repeat by layering 1/2 of the remaining aubergine slices, the rest of the rice mixture then top with the last of the aubergine
Pour the sauce on top and sprinkle with the nutmeg. Bake uncovered for 30 minutes
