• 2 large eggplants, cut in cubes
  • Salt, pepper and olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 pound ground beef
  • 1/2 teaspoon oregano
  • salt and pepper
  • 1 tablespoon olive oil
  • 5 medium potatoes, sliced
  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup water
  • 1/4 tsp yellow mustard
  • a dash of Worcestershire sauce
  • 4 tablespoons bread crumbs
  • 1 cup mozzarella cheese shredded



Place the cubed eggplant in a bowl and season generously with olive oil, salt and pepper. Spread out on a baking sheet and roast in the oven at 350º until soft and a bit charred, but don’t over bake.

In a medium skillet warm the olive oil, and saute the onion and garlic until translucent. Add the beef, season with salt, pepper, and oregano and cook until browned.

Boil the potatoes in plenty of water for about 5 to 7 minutes until soft.

Warm the milk and butter in a saucepan. When it starts to boil, make a slurry of flour and water and add to the milk whisking all the time to prevent lumps. Cook until the sauce thickens. Add salt and pepper to taste, mustard and Worcestershire sauce.

Lightly oil a 9 x 12 x 13 baking dish. Layer the eggplant, potatoes, meat, white sauce and the cheese. Transfer the baking dish to the oven and bake at 350º until the cheese is golden and bubbly, and breadcrumbs are toasted, about 45 minutes.