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1
Slice the eggplants about 1/2 a finger thick and lay them in layers in a colander. Salt generously between layers. Let rest 1 hour for them to release any bitterness, then dry them with paper towels.
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2
Either fry them golden or baste them with olive oil and bake them golden in a 180 degree Celsius oven. Set aside.
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3
In a skillet with a little oil, saute the onion and garlic together until soft.
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4
Add in the ground beef and saute another 10 minutes.
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5
Then add the crushed tomato, red wine, and cinnamon. Stir occasionally while simmering 15 minutes until the sauce thickens. Salt to taste.
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6
In a separate pan, add the potatoes (sliced 1/2 centimeter thick). Slowly fry them until soft. Set aside.
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7
In another skillet, make the bechamel sauce. Heat up the olive oil and butter.
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8
Sift in the flour and stir until it is toasted and absorbed. Press out any lumps with the back of a wooden spoon.
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9
Slowly whisk in the milk, nutmeg, and salt to taste and continue stirring on medium heat until thickens. The sauce should coat the back of the spoon.
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10
Lastly, melt in 50 grams of manchego cheese.
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11
Preheat the oven to 200 C.
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12
In a large casserole dish, lay down the potatoes. Cover with the ground beef mixture and top with the eggplant.
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13
Pour the bechamel sauce over the vegetables and meat and top with the remaining 200 grams of manchego cheese.
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14
Bake for 45 to 60 minutes
