Slice the aubergines and salt generously. Place on paper towel and leave to drain for 15 min.
Chop the mushrooms, peel the garlic cloves and fry in a pan with a drizzle of olive oil.
Saeason, add the diced tomatoes and miso paste.
Simmer for 10 min.
Pat the aubergines slices dry and grill them both sides.
Preheat the oven to 200°C.
Melt the butter, add the flour and mix before adding the milk off the heat. Whisk to obtain a smooth mixture and thicken over a low heat. Add the shredded Mozzarella Maestrella, the nutmeg and season.
Line the bottom dish with the bechamel sauce, cover with the pan-fried miso mushrooms and a few slices of aubergine and repeat until all ingredients have been used up.
Finish by the aubergine slices, cover with the shredded mozzarella and bake for 25 min.