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Directions

• Put a deep pan on high heat. Add the sunflower oil and let it get hot.
• Slice the peeled potatoes into thin rounds.
• Slice the eggplants and zucchini into thin rounds, as well and fry in a separate pan for 5-10 minutes.
• Remove and transfer them to a baking pan lined with paper towels. Let them drain.
• For the ground meat:
  Put a pot on high heat and add the olive oil.
  Add the chopped onion and garlic to the pan along with thyme and sugar.
  Sauté for 2-3 minutes until they caramelize nicely.
  Put into it the ground meat and stir with a wooden spoon.
  Add the tomato paste into it.
  Put also the chopped tomatoes cook for 5-10 minutes until the sauce thickens.
  Take from heat and add the parsley and basil. Season with salt and pepper.
• For the béchamel sauce:
  Put a pot on medium heat adding the butter there.
  Put the flour and whisk until it soaks up all of the butter.
  Add the milk in little by little while whisking so that no lumps form.
  Once the béchamel sauce thickens and bubbles start to form on the surface, take from heat.
  Put into it the nutmeg, salt, pepper, 100 g parmesan and 3 egg yolks and whisk.
• To assemble:
  Preheat oven to 350F fan.
  Take a 25 x 32 pan, spread a layer of potatoes, cover with a layer of eggplants, and top with a layer of zucchini. Season in between layers.
  Put 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 in the oven for 35-40 minutes.
  When it’s done, remove from the oven and allow it to cool.