Preheat the oven to 180°C. 

Bring a large frying pan or griddle to high heat. Spray with olive oil and sear the eggplant (making sure not to overcrowd the pan—do it in batches) for approximately 3 minutes on each side, until golden and softened. Set aside on a tray for later use. 

In a casserole-type dish, sear the mince until browned. Add the tomato sauce and tomato paste. Season with salt, pepper and sugar. Add half the basil leaves, mix through, bring to a boil, then reduce to low heat and cook for 20 minutes, stirring occasionally. 

For the bechamel, bring a small pot to medium heat. Add the butter and let it melt. Add the flour and stir until combined and a paste forms. Gradually add the warm milk while whisking, ensuring there are no lumps. Cook for 10 minutes on low heat until thickened. Season with salt, white pepper and nutmeg. Set aside. 

Assemble the lasagna by placing a layer of eggplant slices on the bottom of a baking dish. Follow with a layer of Bolognese sauce, drizzle with a ladle of bechamel, sprinkle a handful of both cheeses, tear over some basil leaves, and repeat until all the ingredients are used. 

Pour all remaining bechamel over the final layer, sprinkle the rest of the cheese, and place in the oven. Cook for 30 minutes, or until golden brown and bubbling. 

Garnish with fresh basil leaves and serve hot.