Slice the vegetables into thin rounds. Drizzle with a little olive oil and salt, and spread them out on a baking sheet lined with parchment paper. Roast for about 30 minutes, or until they soften and start to brown.

Meanwhile, finely chop the onion. Heat oil in a pot, and when hot, sauté the onion first, then add the garlic, then the ground beef. Once the beef changes color, add a little water and let it simmer for about 25 minutes. Add the spices and tomato sauce, and cook for another 10 minutes until most of the liquid has evaporated.

In a baking dish, layer the eggplant first, then the zucchini, then the potatoes. Add the meat sauce on top.

Prepare the béchamel. I use Paradeisi’s Béchamel, which doesn’t require sautéing. (https://cookpad.wasmer.app/gr/sintages/3085643-mpesamela-tis-xrusas-paradeisi?ref=search&search_term=%CE%BC%CF%80%CE%B5%CF%83%CE%B1%CE%BC%CE%AD%CE%BB%CE%B1%20%CF%80%CE%B1%CF%81%CE%B1%CE%B4%CE%B5%CE%AF%CF%83%CE%B7). Heat the milk with the butter, then add the flour, stirring constantly. When it thickens, add the egg and spices.

Once the béchamel is ready, pour it over the meat sauce and finish with grated cheese on top.

Bake for about 30 to 45 minutes, or until the top is golden brown.