Gather your ingredients and slice the vegetables. Line a baking sheet with parchment paper and arrange the eggplant and zucchini slices. Drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 400°F (200°C) for 10 minutes.

Fry the potatoes until they start to look glossy. Transfer them to a plate lined with paper towels and remove the other vegetables from the oven.

For the meat sauce: In a large sauté pan, add 2 tablespoons olive oil, paprika, allspice, and ginger. Add the ground beef and cook until browned. Add the onion, garlic, carrot, and hot pepper, and mix well. Stir in the tomato paste and cook briefly.

Pour in the wine and let it evaporate. Add the crushed tomatoes, sugar, salt and pepper, bay leaf, and cinnamon stick. Add the water and simmer for 15-20 minutes.

For the béchamel: In a saucepan over medium heat, melt the butter. Add the flour and stir well. Once combined, gradually add the milk, stirring constantly.

After all the milk is added, remove from heat. Add the cheese, salt and pepper, nutmeg, and egg. Mix well.

Add the parsley and 3 tablespoons of béchamel to the meat sauce, stir, and remove from heat.

To assemble: Drizzle a baking dish with olive oil and sprinkle breadcrumbs on the bottom. Layer the potatoes, then the other vegetables on top.

Spread the meat sauce evenly over the vegetables. Top with the béchamel sauce.

Finally, sprinkle with the remaining cheese and breadcrumbs. Bake in a preheated oven at 350°F (180°C) for about 30 minutes.

Cut into pieces and serve with a few fresh oregano leaves. Enjoy!