Ingredients for the recipe
- For the vegetables3 potatoes2 zucchinis, medium2 eggplantssaltpepper
- For the ground meat1 onion2 tablespoon(s) olive oil, for sautéing1 clove(s) of garlic1 tablespoon(s) thyme3 pinches granulated sugar1/2 teaspoon(s) ground cloves1 level teaspoon(s) cinnamon1 tablespoon(s) tomato paste500 g ground beef400 g canned tomatoessaltpepper1/2 bunch parsley1/2 bunch basil
- For the béchamel sauce100 g butter100 g all-purpose flour750 ml whole milksaltpepper, ground1 pinch ground nutmeg100 g parmesan cheese, grated3 egg yolks
Place a deep pan over high heat. Add the sunflower oil and let it get hot.
Peel the potatoes and slice them into thin rounds.
Slice the eggplants and zucchini into thin rounds and fry in a separate pan for 5-10 minutes.
Remove with a slotted spoon and transfer to a baking pan lined with paper towels. Allow to drain from excess oil.
For the ground meat
Place a pot over high heat and add the olive oil.
Coarsely chop the onion and add to pan.
Finely chop the garlic and add to pan along with thyme, cloves, cinnamon and sugar. Sauté for 2-3 minutes until they caramelize nicely.
Add the ground meat and break it up with a wooden spoon. Sauté until golden brown.
Add the tomato paste and sauté so that it loses its bitterness.
Add the chopped tomatoes, lower heat and simmer for 5-10 minutes until the sauce thickens.
Remove from heat and add the parsley and coarsely chopped basil. Season with salt and pepper.
For the béchamel sauce
Place a pot over medium heat.
Add the butter and let it melt.
Add the flour and whisk until it soaks up all of the butter.
Add the milk in small batches while continuously whisking so that no lumps form.
As soon as the béchamel sauce thickens and bubbles start to form on the surface, remove from heat.
Add the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks. Whisk thoroughly.
Preheat oven to 180* C (350* F) Fan.
In a 25×32 cm baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.
Add 2-3 tablespoons of béchamel sauce to the ground meat mixture and mix. Spread the ground meat over the vegetables.
Cover with the béchamel sauce, spreading it evenly and sprinkle with 50 g of grated parmesan.
Bake for 35-40 minutes.
When ready, remove from oven and allow to cool.
Serve with fresh herbs and olive oil.