• Cooking Time: 60
• Servings: 4
• Preparation Time: 45
• 250g eggplant, thinly sliced
• 250g courgettes, thinly sliced
• 250g potatoes, thinly sliced
• MORNAY SAUCE
• 125g flour
• 125g butter
• 1 ltr milk
• 3 egg yolks
• 125g Edam cheese, grated
• 1 pinch nutmeg
• salt and black pepper to taste
• MEAT SAUCE
• 500g beef, minced
• 50ml corn oil
• 100g onion, chopped
• 100g tomato paste
• 50ml white wine
• 1 tbsp garlic, crushed
• 1 ltr water
• 1 tbsp oregano
• 1 bay leaf
• 2 tbsp parsley,chopped
• salt and black pepper to taste

1. Preheat oven to moderate.
2. Heat oil in a pan and fry eggplant, courgette and potato slices until golden brown.
3. Drain well on absorbent paper.
4. In a rectangular dish, arrange a layer each of potatoes, eggplant and courgettes in this order.
5. Sprinkle with seasoning.
6. Spread with meat sauce.
7. Repeat layers and seasoning finishing with the mornay sauce and grated cheese.
8. Bake in moderate oven for 40 minutes.
10. Mornay Sauce
12. Heat butter in a saucepan.
13. Add flour and cook to a sandy texture to make a roux, and gradually add milk, stirring well.
14. Simmer on low heat until sauce reaches a boil and thickens.
15. Beat egg yolks and add to sauce gradually while stirring.
16. Season with nutmeg, salt and pepper to taste.
18. Meat Sauce
19. Heat oil in a pan and fry onions and garlic until soft.
20. Add mince and cook until browned evenly.
21. Add tomato paste, wine, water, parsley, oregano and bay leaf.
22. Reduce heat and simmer for 30 minutes or until sauce thickens and liquid is reduced.

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