1

Preheat oven to 400℉ and line a large baking sheet with parchment paper.

2

Soak sliced eggplant in cold water for 15 minutes. Drain, pat dry and then salt the slices with 1 tsp salt.

3

Place the eggplant slices on a baking sheet, brush with 1 Tbsp olive oil, then place in the oven to bake for 10 minutes.

4

Place potatoes on another baking sheet and brush with 1 Tbsp olive oil. Sprinkle with ½ tsp salt and bake for 10 minutes.

5

Heat 2 Tbsp olive oil in a saucepan over medium-low heat. Add onion and sauté for a couple of minutes.

6

Add the ground beef, the remaining salt, pepper and garlic. Cook for 7-8 minutes, breaking up the ground beef as you stir.

7

Stir in the passata then lower the heat. Simmer for about 20 minutes or until liquid has reduced.

8

Melt the butter in a saucepan over medium heat.

9

While whisking continuously, add in the flour. Mix well, until no clumps remain.

10

Pour in half the milk and continue to whisk. Pour in the other half and whisk until it begins to thicken, about 7 minutes.