Fry the eggplants and potatoes.
Cook the minced meat with onion, garlic, spices, tomato puree, and sauce. Add beef broth and let it thicken.
Prepare the béchamel by whisking melted butter, flour, and milk, then stir in the egg yolks, parmesan, and spices.
Layer potatoes, eggplant, and meat mixture in a baking dish, then top with the remaining eggplants and béchamel.
Sprinkle with parmesan and bake at 180°C for 50 minutes.
Let it cool, slice, and enjoy this traditional Greek dish!
