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1
Saute onion in oil until soft and add garlic. Saute another 1 minute. Don't brown.
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2
Turn up heat, brown ground meat, salt,& spices. Add vinegar, and wine, reduce. Add tomatoes, tomato paste, cinnamon stick and bay leaves. Set temperature lower and simmer for 1 hour. Set aside and add the parsley and mint.
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3
I have a Paninni electric grill**, and I grill all the vegetables until lightly colored( after lightly brushing with oil, and sprinkling with salt and pepper). Set aside on baking sheets.
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4
Make the Bechamel sauce:
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5
Heat butter in medium sauce pan. Add flour and stir until lightly colored. Add milk and stir until thickened, about 10 minutes. Turn heat down to medium simmer. Take off heat when thickened, and add 1/4 cup parmesan cheese, nutmeg, large pinch of salt, and fresh ground pepper. Whisk in egg yolks.
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6
In cast iron dutch oven, or a 9x12 casserole pan,
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7
spread 1 cup of Bechamel sauce.
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8
Top with 2 cups of meat sauce. Sprinkle with a bit of parmesan cheese and grated ricotta cheese.
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9
Layer 1/2 eggplant slices, then green and yellow zucchini, and finish with final 1/2 eggplant slices.
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10
Sprinkle with cheese. Cover with remaining meat sauce. Pour bechamel on top and add remaining cheese.
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11
Bake in 350 degree oven for 45 minutes. Turn broil on and broil until top begins to bubble and begins to brown. Let cool down 10 minutes before serving. Serve with fresh crusty bread and fresh salad.
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12
** If you don't have access to an electric grill, place all the slices on rimmed baking sheets and roast in oven on 400 for 20 minutes. Or, put slices non-stick foil on outside grill and grill vegetables until soft.
