Olive oil

1 white onion, finely diced

2 cloves garlic, finely diced

1 ½ pounds ground beef

2 tablespoons tomato paste

½ cup dry red wine (or beef stock)

2 cups tomato passata

½ cup beef stock

2 tablespoons fresh parsley, chopped

1 teaspoon fresh thyme leaves

1 bay leaf

1 teaspoon salt

1 teaspoon sugar

½ teaspoon cinnamon

½ teaspoon black pepper

4 tablespoons unsalted butter

⅓ cup plain flour

3 cups milk, room temperature

½ teaspoon salt

¼ teaspoon nutmeg

¼ teaspoon white pepper

1 cup Pecorino Romano cheese (or parmesan), grated

2 egg yolks

Vegetable or olive oil, for frying

3 baking potatoes, peeled and sliced

2 zucchini/courgettes, sliced

2 eggplants/aubergines, sliced

Fresh parsley, chopped (for sprinkling)

Additional Pecorino Romano, for sprinkling

Salt and pepper, to taste

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Heat olive oil in a large pan and sauté onion until soft and golden. Add garlic, then brown the ground beef.
Stir in tomato paste and cook briefly, then deglaze with red wine. Add tomato passata, beef stock, parsley, thyme, bay leaf, cinnamon, salt, sugar, and pepper. Simmer for 30 minutes until thickened.
Prepare vegetables by salting, resting, and blotting to remove excess moisture. Fry potatoes until golden and fork-tender, followed by zucchini, then eggplant. Drain on paper towels.
For the béchamel, melt butter in a saucepan. Whisk in flour to form a roux, then gradually add milk, whisking until thickened. Season with salt, white pepper, and nutmeg. Stir in pecorino, then whisk in egg yolks. Stir ½ cup of the béchamel into the beef sauce.
Preheat oven to 350°F (180°C). In a baking dish, layer potatoes, sprinkle with parsley, pecorino, salt, and pepper. Top with zucchini, then half the eggplant.
Spread beef mixture evenly over vegetables. Top with remaining eggplant and finish with béchamel sauce. Sprinkle with pecorino.
Bake for 35–45 minutes, until golden and slightly charred. Let rest for 15 minutes before serving.