Roast the eggplant slices in the oven with just a bit of olive oil.
Make the bechamel sauce with butter, flour, milk, eggs and cheese.
Saute the onion and garlic with the ground beef.
Add the tomatoes and tomato paste. Cook for a few minutes.
Spread the bechamel sauce and top with parboiled potatoes.
Top with roasted eggplants.
Top with the meat sauce and the remaining of the bechamel sauce.
Top with cheese and bake in the oven for 45 minutes.
Let it cool for 15 minutes and then slice.