Step 1

Prepare the eggplant, zucchini, and potato slices by salting them and letting them sit for 45 minutes to draw out moisture on a drying rack or paper towels. Pat them dry, then heat olive oil in a large skillet and sauté each vegetable until golden. Set aside.

Step 2

In a sauté pan, add 1 tablespoon of olive oil. When hot, add the ground beef and cook until golden brown.

Step 3

To make the meat ragout, in a Dutch oven or a large saucepan, heat some olive oil, then add the onion and cook until translucent. Add the tomato paste and caramelize for a couple of minutes. Add the garlic and cook briefly until fragrant. Add the wine and cook until reduced, then add the paprika, cloves, cinnamon, thyme, and oregano.

Step 4

Finally, add the tomatoes, stock, and beef, and let the sauce simmer for about 1 hour over very low heat.

Step 5

For the béchamel, melt the butter, whisk in the flour, and cook briefly, seasoning with salt and pepper. Gradually add milk, stirring until smooth, then add the cheese and nutmeg, cooking until thickened. Add the eggs by whisking vigorously to prevent scrambling.

Step 6

To assemble, layer the eggplant slices in a baking dish, followed by zucchini slices, meat sauce, then potato and Mornay sauce.

Step 7

Bake for 45-60 minutes or until golden brown. Allow to set for 20 minutes before serving.