Preheat oven to 400F

Slice the eggplants into 1/2 inch slices. Mix the garlic with about 1/2 cup of olive oil and brush it on both sides of the eggplant slices. Arrange them in a single layer on baking sheets. Roast the eggplant for about 25 minutes, until browned and softened. After the eggplant has roasted, turn the oven down to 350F.

Put a bit of olive oil in a pan and brown the ground meat. Drain off the excess fat, reserving about 2 tablespoons in the pan, and set the meat aside. In the same pot, saute the onions for a few minutes until they've softened, then add the garlic and sauté a couple of minutes more, stirring often.

Add the raz el hanout and paprika to the pan and sauté, stirring constantly, until fragrant. Add the wine and let it bubble for a minute or so, while you scrape up anything stuck to the bottom of the pan.

Add the meat back in, with the tomato sauce. Add the water if your sauce is very thick at this point. Cook at a low simmer for about 20-30 minutes, stirring occasionally. Season to taste with salt and pepper.

To make the custard sauce, melt the butter in a small pot, and whisk in the flour. Cook for a minute, without browning. Whisk in the warm milk and heat, whisking or stirring constantly, until it just comes to a boil and thickens slightly. Take off the heat and whisk in the cheese, nutmeg and salt. When the cheese has melted and the sauce is smooth, briskly whisk in the egg yolks.

Next, brush the bottom of a large casserole or braising pan with olive oil, and arrange a layer of eggplant slices on the bottom. Try to cover the bottom of the casserole as completely as possible.

Cover the eggplant with 1/3 meat mixture. Add another layer of eggplant, and another 1/3 of the meat. Finish with a final layer of eggplant and the rest of the meat sauce. Note: if two layers work better for your pan, that's fine.

Pour the custard over the top and spread out gently.

Bake (at 350F) for about 40 minutes or until everything is bubbling and the topping is golden. I ran it under the broiler at the end to brown the top.