Finely chopped onion fry with 20 g butter and 2 tbsp sunflower oil. Once it becomes transparent, the fire is reduced, add the two types of minced meat and mixed. Once the mince is pozaparzhi, add bay leaf, cloves peeled garlic purposes and tomatoes. Add salt, season with pepper and leave 40 minutes on low heat. Washed eggplant cut into thin slices, add salt with coarse salt and put in a strainer to drain the bitter liquid. After half an hour spent in the spray of the fountain, to remove the remaining salt. Heat the sunflower oil in a deep pan with basket and fried eggplants parts (no more than 5-6 slices at once). Once golden in color, are removed and left to drain on paper towels. Cook the macaroni al dente (slightly crunchy) according to the manufacturer's instructions on the packaging. Prepare bechamel sauce with the remaining butter, flour and warm milk. Salt and leave the fire for 10 minutes. Stir cooked pasta with half the mince. Spread with butter a deep dish of Jena glass. Put it on the bottom layer of pasta, Bechamel, layer of eggplant and a layer of grated cheese. Continue in this way until the ingredients. Sprinkle with remaining cheese and inserts for 15 minutes in an oven heated to 200 ° C