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1
Slice the potatoes, courgettes and eggplants lengthwise into 1/2cm slices.
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2
Deep fry them - first the potatoes, then add the eggplants and finally add the courgettes.
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3
Remove them and place them on absorbent kitchen paper to drain off as much oil as possible.
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4
***
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5
The Sauce
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6
Gently fry the onions in a large pan.
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7
Add the crushed garlic and stir for 1 minute.
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8
Add the mushrooms and continue stirring.
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9
Add the tomatoes and bay leaves.
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10
Add the parsley.
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11
Continue heating until all the juice has been absorbed and you have a thick sauce.
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12
***
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13
Bechamel
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14
In a heavy-bottomed pan gently heat the butter until it melts.
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15
Add the flour and stir continuously.
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16
Add half of the milk and continue to stir with a whisk.
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17
When the mixture starts to thicken, add the rest of the milk whilst stirring continuously.
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18
When it starts to thicken again, lower the temperature to the minimum and add the grated cheese and then turn off.
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19
***
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20
In a deep oven dish place a layer with half of the potatoes at the bottom.
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21
Add a layer with the courgettes on top and then a layer with the eggplants.
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22
Spread the sauce on top.
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23
Add a final layer with the remaining potatoes on top of the sauce.
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24
Add the bechamel on top and sprinkle the remaining cheese over it.
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25
Bake in a pre-heated moderate oven for approx. 40 minutes or until it has turned a golden colour on top.
