Fry eggplant and potato slices until golden.
Cook meat with tomato sauce and spices.
Layer potatoes, then eggplant, then meat in a dish.
Top with thick béchamel. Bake at 375°F (190°C) for 45 mins.
The Secret: Salt the eggplant slices for 20 mins prior to fry to remove bitterness.
Enjoy your food!
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