How to make it

  • Preheat oven to moderate.
  • Heat oil in a pan and fry eggplant, courgette and potato slices until golden brown.
  • Drain well on absorbent paper.
  • In a rectangular dish, arrange a layer each of potatoes, eggplant and courgettes in this order.
  • Sprinkle with seasoning.
  • Spread with meat sauce.
  • Repeat layers and seasoning finishing with the mornay sauce and grated cheese.
  • Bake in moderate oven for 40 minutes.

  • Heat butter in a saucepan.
  • Add flour and cook to a sandy texture to make a roux, and gradually add milk, stirring well.
  • Simmer on low heat until sauce reaches a boil and thickens.
  • Beat egg yolks and add to sauce gradually while stirring.
  • Season with nutmeg, salt and pepper to taste.

  • Heat oil in a pan and fry onions and garlic until soft.
  • Add mince and cook until browned evenly.
  • Add tomato paste, wine, water, parsley, oregano and bay leaf.
  • Reduce heat and simmer for 30 minutes or until sauce thickens and liquid is reduced.

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