Ingredients:

• 700 g ground beef
• 3 large eggplant
• 2 zucchini (but possible without them, but then more eggplant)
• 1 kg of potatoes
• 2-3 tomato (we still like to add Italian canned tomatoes in its own juice - generally divine taste)
• garlic taste
• 2 large bulbs
• Basil, parsley
• salt and pepper
• olive oil
• vegetable oil for frying

Cut the vegetables into slices and fry each species separately (I cut the eggplants along the entire length). Then warm up the olive oil and fry in it finely chopped onion, garlic with minced meat. Add the mashed tomatoes, greens, salt, pepper (I add nutmeg and coriander). Fry forcemeat about 20 minutes. Lay the form (I have a large rectangular) layer of fried potatoes, put on top zucchini layers, then minced meat and eggplant. If zucchini is not taken, alternate with eggplant (potatoes first layer). Pour over the béchamel sauce (I also do it myself) and put in the preheated oven for about 40-45 minutes. In Béchamel, I also add nutmeg (finely ground).

Bon Appetit