- 2 floury potatoes, cut into 1 cm slices
- 1 eggplant, cut into 1 cm slices
- 1 small zucchini, cut into 1 cm slices
- Olive oil
- Oregano, thyme, pepper and salt
For the meat sauce:
- 500 gr minced meat of your choice. (Lamb, mixed, beef…)
- 1 large onion, roughly chopped
- 1 clove of garlic, finely chopped
- Olive oil
- 4 dl tomato passata
- 1 tsp tomato concentrate
- 1 tsp cinnamon powder
- 1 pinch of allspice powder
- 1/2 tsp clove powder
- Oregano, thyme, basil
- Pepper and salt
- 1 tbsp honey
For the mornay sauce:
- 80 gr butter
- 90 gr flour
- 6 dl milk
- 2 egg yolks
- 60 g freshly grated parmesan. Or if you find Greek cheese with sheep’s milk, you can have it
- Pepper, salt, nutmeg
- 50 gr grated parmesan for the finish
Take a fireproof baking dish that is large and deep enough.
Preheat the oven to 180°C, fanned air.
Put a good splash of olive oil in the dish, put the potato slices in it. Toss well so that the slices are well coated with oil. Then arrange them nicely in the dish, so that the bottom is covered. Season with salt and pepper and oregano. Put this in the oven for 20 minutes.
After 20 minutes, arrange the aubergine slices on top of the potatoes. Add some olive oil again, pepper, salt and oregano.
Place back in the oven for 15 minutes.
After 15 minutes, arrange the zucchini slices on top of the aubergine. Again some olive oil, pepper, salt and oregano.
Place in the oven for 10 minutes.
The meat sauce:
Heat some olive oil in a large pan. On medium heat, add the onion and garlic and fry until translucent. Add the tomato concentrate and fry for a while. Add the cinnamon, allspice and cloves and fry for a minute. Add the minced meat and fry it. Then lower the heat slightly and add the passata, season with oregano, thyme, basil and pepper, salt. Let it simmer on a low heat for 15 minutes. The sauce should have thickened a bit and no longer run.
The mornay sauce:
Make a roux from the flour and butter. Do this over a medium-high heat, adding the milk little by little until you have a nice thick, but still flowing sauce. Add more or less milk if necessary. Some flours absorb more moisture than others, which is why you should never add all the moisture at once. This also prevents a lumpy sauce. Also remove this from the heat every time you add liquid.
Then add the cheese and stir well . Season with salt, pepper and nutmeg.
Remove from the heat, add the egg yolks 1 at a time. Implement well.
Now take the meat sauce and mix in 2 tbsp of the mornay sauce.
Take the bowl with vegetables and generously spread a layer of meat sauce over it.
Then a nice thick layer of the mornay sauce, finish with extra grated cheese and some oregano.
Place back in the oven for another 30 to 40 minutes.
Set the temperature to 160°C for the last 10 minutes.
It is best to let the dish rest for half an hour to an hour, so that everything will form a nice solid whole, but you can also serve them immediately!