2 eggplants cut into 1/4 inch round slices
3 large potatoes, peeled and sliced into 1/4-inch thick long slices
1/2 cup flour, seasoned with salt and pepper
Vegetable oil. (1 to 2 inches deep)
For the beef tomato sauce:
2 pounds lean ground beef/veal/pork or lamb
1 large onion, medium diced
2 tablespoons minced garlic
Freshly ground black pepper
1 to 2 teaspoon ground allspice
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1 large can tomatoes, chopped
4 tablespoons butter
4 tablespoons flour
2 cups milk
Garlic clove cracked (not minced)
1/4 teaspoon freshly grated nutmeg
1 tablespoon lemon juice
3 egg yolks
1/2 cup Parmesan cheese
Freshly ground black pepper
3/4 cup breadcrumbs
1/4 cup Parmesan cheese, grated
Slice eggplant and salt Let sit for 10 to 15 minutes Wipe dry
Season flour with salt and pepper. Dip eggplant into flour and fry in hot oil turning when golden. Dry on
Fry potato slices until lightly golden. Remove the potatoes to a paper Towel.
Saute the ground beef for 2 minutes, until it Begins to turn brown. Add the onions and garlic and saute for 5 more Minutes. Season with salt and pepper. Drain off any excess fat from the Pan. Season the mixture with allspice, oregano, and cinnamon and cook For 3 more minutes. Add the tomatoes. Cook, stirring occasionally
Until the mixture is a thick tomato sauce consistency, about 30 Minutes. Check for seasoning. Remove from the heat and cool.
Bechamel: In a saucepan, melt the butter. Add the flour to make a roux. Cook the Roux over medium heat for 3 or 4 minutes, or until it becomes a very Pale tan color. Slowly add the milk, whisking constantly. Add the garlic clove, the Nutmeg and the lemon juice. Simmer, stirring constantly, over low heat For 15 minutes. The mixture should be fairly thick. Remove the garlic clove. In a separate bowl, Whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk It into the beaten eggs. This will temper the eggs. Whisk the egg/milk Mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful Not to let the mixture simmer. Season with salt and pepper. Remove from The heat and cool.
Preheat the oven to 350 degrees. Sprinkle the bottom of a Baking dish with 1/4 cup of breadcrumbs. Place a layer of the eggplant Over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the beef tomato sauce mixture over the potatoes. Add Another layer of eggplant and another layer of potatoes. Top with the Remaining lamb mixture. Place one more layer of eggplant and potatoes. Over the beef mixture. Top with bechamel. Sprinkle with The Parmesan cheese. Place in the oven And bake for 45 minutes, or until the top is golden brown. Remove from The oven and let sit for 10 minutes before serving.