Serves: 4 | Prep: 60 mins
To make the crumble, mix together all the ingredients and set aside.
Heat a large frying pan until hot. Brush the eggplant slices with oil and fry in batches until tender. Remove from the pan and set aside. Season with salt and freshly-ground black pepper.
Heat remaining oil in the pan over low heat and add the shallot and garlic. Cook until soft, 2-3 minutes. Add the meat, turn up the heat and brown, stirring with a wooden spoon to break it up. Add the chopped tomatoes, tomato paste and herbs. Lower the heat, cover and simmer for 30 minutes. Season with salt and freshly-ground black pepper.
Preheat the oven to 180°C. Lightly grease a medium-sized ovenproof dish. Place half the meat mixture into the base of the dish. Top with half the eggplant slices and arrange half the ricotta. Repeat with remaining ingredients. Top with the crumble, drizzle with a little extra olive oil and cook in the oven for 20 minutes, until hot and bubbling.