Ingredients: 1 kilo / 2 pounds potatoes, 2 pounds eggplants, 1/2 kilo ground beef, 1/2 chopped onion, 1 cup tomatoes from a can, a small can of tomato sauce, 1/2 glass white or red wine, 1 cup of olive oil, 1/2 cup chopped parsley, Salt, pepper, a pinch of cinnamon and nutmeg.
For the topping: 1-liter milk/2 pints, 1-cup flour
1/2 cup of olive oil, 2 eggs, Grated cheese (Emmenthal OK).
Wash the eggplants and slice them in 1/4" slices. Place them on a plate with some salt on each slice. Peel the potatoes, slice them in 1/4" thick slices and fry them in olive oil. Take them out of the frying pan when they are half way done and set them aside. Use the same olive oil to fry the eggplants half way like the potatoes. Take them out of the frying pan when they are half way done and set them aside on paper towels to absorb some of the olive oil.
Fry the onion in the oil till brown, add the ground beef, wait 10 minutes while stirring, and add the wine, tomatoes, tomato sauce, parsley, salt, pepper and cinnamon, and then add 1/2 cup of water. When the water is absorbed, remove from heat, and add the grated cheese.
In a saucepan bring three cups of milk to boil, mix the flour with the remaining cup and pour stirring constantly, making a thick paste - if too thick, add milk, if too thin, add some more flour. Remove from heat, and add the two eggs (whole eggs beaten) and the nutmeg.
Butter a baking pan, and put the sliced halfway fried potatoes in it at bottom, forming a single layer. Cover with the meat mixture. Add a layer of eggplants and then cover with the contents of the saucepan (topping). Bake at 350 Degrees F for about one hour. When the topping turns 80% brown, serve cool.
Note: If you don't like eggplants, you can replace them with a layer of potatoes or omit them all together.