1 kg ground beef
4 tbsp olive oil
1 onion chopped
160 ml red wine
350 g canned, chopped tomatoes
1 tbsp tomato puree
350 ml beef broth
1 cinnamon stick
1-2 allspice whole berries
3 large potatoes
150g graviera cheese grated
For the béchamel sauce:
80g all-purpose flour
1 L milk
2 egg yolks
2 pinches freshly ground nutmeg
Freshly ground pepper
On a cutting board, use a sharp knife to thickly slice the eggplant, potatoes and zucchini.
Heat a bit of olive oil in a nonstick, frying pan. Turn heat to high. Fry the eggplant and zucchini.
Preheat oven to 180°C. Brush the potato slices with a bit of olive oil and place in a shallow baking tin. Bake for 15-20 min.
Place a saucepan on the stove. Turn heat to high. Add the 4 tbsp olive oil. Sauté the finely chopped onion, and ground beef for 3-4 min. Add the tomato puree. Finish with the red wine. Add the canned chopped tomatoes, beef broth, cinnamon, clove, allspice, salt, and freshly ground pepper. Stir well, turn heat to medium and simmer until the ground beef is done. To make the béchamel sauce, place a pot on the stove. Turn heat to medium. Add butter and flour and stir constantly until both ingredients are thoroughly blended.
Add the milk little by little stirring constantly with a whisk. When the mixture begins to thicken, remove pot from heat. Add the egg yolks, nutmeg, salt, and freshly ground pepper, stirring constantly and briskly.
In a nonstick baking tin, layer half of the baked potato slices. Top with a layer of fried eggplant. Finish with a layer of fried zucchini.
Preheat oven to 180°C. Spread the ground beef mixture over the zucchini layer. Layer the remaining potato slices on top. Finish by sealing the layers with the béchamel sauce. Sprinkle the béchamel sauce with the grated graviera cheese and dried breadcrumbs (optional). Bake for 30-35 min.