Delicious dinner comfort food made out of layers of potatoes, aubergines, courgettes and a halloumi bechamel

Prep Time: 50 minutes Total Time: 120 minutes

INGREDIENTS

3 Egg plants (aubergines)

3 Baby marrows

3 Potatoes Olive oil for frying

1/2 kg Minced meat

1/2 cup white wine

1 cup cheese (keflotiri or halloumi)

1/2 cup bread crumbs

1 chopped onion

4medium tomatoes diced

parsley, salt, pepper

1/2 tsp tomato paste

Bechamel sauce:

1ltr fresh milk

5-6 tblsp flour

2-3 tblsp butter

3 eggs

1/2 glass grated halloumi

Preparation

Wash the egg plants, baby marrows and potatoes. Cut them all into 1cm slices lengthwise. Rinse the egg plants again place in a sieve and add salt (this removes the bitterness). Fry the potatoes first until golden brown, then the baby marrows and lastly the egg plants. Place the mince in a pan without oil. Once the juices are released, lower heat until all liquid is absorbed. Add onion and olive oil. Simmer for 5-10 mins. Add tomatoes and tomato paste. Once cooked add salt, pepper and remove from heat. Add bread crumbs and parsley and mix well.

Bechamel Sauce:

In a medium sized pot, add milk, butter, flour, cheese and a little salt. Mix very well. Place pot on the stove and stir until it starts to boil. Remove from heat and leave to cool for a few minutes. Beat eggs with a little cinnamon or pepper. Add to the hot mixture slowly, stirring continuously.

Lightly grease a baking pan and sprinkle with bread crumbs. First add a layer of potatoes and sprinkle with salt, pepper and a little cheese. Repeat with the baby marrows. Cover with the mince and finally place a layer of aubergines. Top with the bechamel sauce. Sprinkle with cheese and some bread crumbs. Cook in pre-heated oven (200deg) for approximately 1 hour or until golden brown on top.