What you'll need

  • Eggplant
  • Zucchini
  • Potato
  • Onion
  • Oil, pepper, salt
  • Cinnamon
  • Minced meat
  • Egg
  • Milk
  • Flour
  • Butter
  • Tomato paste
  • Tomato sauce (with tomato chunks)
  • Parmesan

What you'll do.

Cut the potatoes and onions in slices, toss them in a bowl with oil, salt and pepper, and place them on an oven dish (casserole) with some oil. Bake them in the oven at 190 degrees C for 20 minutes.

Cut the eggplant in slices, cover them in salt, and let them rest ('sweat'). Do the same with the zucchini. Place a layer of eggplants on top of the potatoes and onions in the oven dish and bake for 20 minutes. Optionally, you can place the zucchini on top of the eggplants and bake for 20 minutes (so, 60 minutes total). Remember to add oil every time or they will become too crispy.

In the meantime, slice and dice the onions and caramelize them on high heat with oil in a wok pan. Add in a spoonful of cinnamon and the tomato paste. Now, add in the minced meat and cook until brown. Add in the tomato sauce and let it simmer on low-medium heat until the sauce has reduced to a nice and thick meat layer.

In the meantime, time to make the bechamel. Melt one part of butter on the stove (low heat or it burns...) and add in one part of flour. Keep mixing with a whisk (or fork if you don't have a whisk). Add in a bit of milk. Keep whisking. More milk. Whisk. And so on - until the bechamel has the desired consistency. Now, grate the parmesan and add it in the bechamel together with 2 or 3 egg yolks.

Pour 1/3 of the bechamel into the meat layer and mix. Pour the meat layer on top of the zucchini. Finally, cover it all with bechamel and sprinkle with additional parmesan.

Bake for 20 more minutes until a nice brown crust appears, and serve!

What you'll get