Eggplant Casserole

Rinse and horizontally slice eggplants. Season with salt and soak in water for about 10 minutes, then pat dry. Heat 1-2 tablespoons oil in a pan and cook eggplant slices in portions until golden brown on both sides for 3-4 minutes. Remove and drain on paper towels.

Peel and mince onion. Rinse and coarsely grate summer squash. Sauté onion and squash in 1-2 tablespoons hot oil and stir in minced meat. Cook until meat in crumbly and liquid evaporates. Deglaze with wine. Season with salt, sugar, pepper, cinnamon and oregano and simmer for about 10 minutes until liquid has almost completely evaporated. Remove from heat and let cool. Stir in half the grated cheese, 1 egg and breadcrumbs.

Melt butter in a hot pan and stir in flour. Stir in milk. Boil and thicken, stirring constantly, for about 5 minutes. Remove from heat and let cool slightly. Whisk in remaining cheese and remaining eggs. Season with salt, pepper, nutmeg and lemon juice.

Peel, rinse and thinly slice potatoes. Rinse and slice tomatoes.

Preheat the oven to 180°C (approximately 350°F).

Grease a casserole dish with butter and line the bottom with half the eggplant. Top with filling and cover with potato slices. Add remaining eggplant slices and drizzle béchamel sauce. Cover with tomatoes and bake until golden brown, for about 1 hour. Cover with foil as needed.