Step 1 — Prep veggies
Lay eggplant (and zucchini) slices on paper towels, salt lightly, rest 20 min, then pat dry.
Cook the slices:
– Roast: Brush with oil; bake 400°F / 200°C, 15–20 min, flip halfway.
– Fry (traditional): Shallow-fry in batches until golden; drain very well (eggplant drinks oil!).
Step 2 — Meat filling (short)
Crisp bacon; reserve 2 Tbsp. Soften onion in drippings 5–6 min, add garlic 1 min. Brown beef. Deglaze with red wine; stir in tomato paste + stock cube. Add passata, salt, pepper, cinnamon, optional oregano, parsley, dill, bay leaves; simmer ~30 min. Stir in ½ cup béchamel.
Step 3 — Béchamel
Melt butter; whisk in flour and cook 1–2 min. Slowly whisk in milk until smooth; cook until it coats a spoon.
Season with salt, white pepper, and a pinch of nutmeg. Stir in Pecorino/Kefalotyri to melt. Off heat, whisk in egg yolks until silky.
Step 4 — Layer the veg
Preheat 350°F / 180°C. Grease a 9×13 in / 23×33 cm dish.
Layer in order: potatoes (single layer), then zucchini, then half the eggplant.
Season lightly with salt, pepper, chopped parsley, and a little Pecorino.
Step 5 — Meat + béchamel
Spread the meat filling evenly over the veg; top with the remaining eggplant.
Pour béchamel over the top, spreading to the edges.
Finish with a sprinkle of Pecorino and the reserved crispy bacon.
Step 6 — Bake & rest
Bake uncovered at 350°F / 180°C for 35–45 min, until the top is golden and bubbling.
Let it rest 20–30 min before slicing so the layers set and serving is clean.