Gather your ingredients. Dice the onions and garlic cloves, then slice the potatoes and eggplants into thin circles

Melt the butter in a large pot then sauté the garlic and onions for 3 mins

Next add the beef and cook until browned

Now add the white wine, parsley, oregano, salt, pepper and tomatoes. Cook for 30 minutes, then set aside

Heat the 1/2 cup of oil in a large pan and fry your sliced potatoes until golden brown, then lay them out in the bottom of a large, buttered baking dish

Similarly fry all the eggplant slices and layer them on top of the potatoes. Then evenly pour your beef sauce over the top

In a large frying pan melt the 4 tbsp of butter, then gradually spoon in the flour 1 tbsp at a time stirring constantly

Gradually add in all the milk, again stirring constantly along with the salt and pepper until your sauce thickens

Spread the bechamel sauce over the meat in the baking dish evenly

Sprinkle the grated cheese on top and place in the oven pre-heated to 180C, and bake for 1 hour