(serves 4)

  • 2 aubergines
  • 400gr potatoes
  • 500gr beef mince
  • 1 onion
  • 2 cloves of garlic
  • Some fresh parsley, chopped
  • ½ tsp ground cloves
  • 250gr tinned tomatoes
  • Handful of breadcrumbs
  • Extra virgin olive oil
  • Salt and pepper
  • For the white sauce:
  • 500ml milk
  • 60gr butter
  • 60gr flour
  • 2 eggs, beaten
  • ½ tsp grated nutmeg
  • Pecorino, grated


Preheat the oven to 180°C. Cut the aubergines and potatoes lengthways into slices and fry with some olive oil. In a separate pan, brown the mince with the onion, garlic, parsley and cloves and then add the tomatoes. Season to taste with salt and pepper.

To make the white sauce, bring the milk to just below boiling point. Melt the butter in another saucepan then stir the flour into the butter and gradually whisk in the hot milk. Cook until you have a thick sauce. Take off the heat and allow to cool slightly before beating in the eggs and nutmeg. Add salt to taste.

Place a layer of breadcrumbs in the bottom of an ovenproof dish. Layer with the potatoes and the aubergines (the breadcrumbs help soak up some of the oil of the aubergines). Spoon the mince mixture over it and top with the white sauce. Sprinkle with the grated cheese and bake for about 45 minutes until well browned