We have layers of potatoes, eggplant, meat sauce and bechamel sauce.
Melt the butter in a saucepan and stir in the flour.
Slowly add in the milk and stir. Bring to a simmer and cook for a few minutes.
Turn the heat off, add in the eggs and parmesan. Mix well to combine.
Sauté onion and garlic until golden. Add in the ground beef and cook until brown.
Add in crushed tomatoes, tomato paste and spices. Simmer for a few minutes.
Roast the eggplants in the oven at 400F until golden and fully cooked.
Boil the potato slices for 7 minutes. Spread the bechamel in a pan and top with the potatoes.
Top with roasted eggplant slices.
Top the eggplant slices with the prepared meat sauce.
Cover with the remaining white sauce.
Top with parmesan cheese.
Bake in the oven at 350F until golden on the top.
Let it cool for 15 minutes and then slice.