Wash, peel, and slice the potatoes and eggplants (either lengthwise or into rounds).

Brush the baking dish with olive oil, sprinkle with a little salt and breadcrumbs. Arrange the potatoes in a single layer, making sure there are no gaps. Brush them with olive oil and sprinkle with salt.

Bake in a preheated oven at 350°F (180°C) for 15 minutes.

Sprinkle the eggplants with salt, let them sit for 15 minutes, then lightly fry them in olive oil until golden.

In a skillet, sauté the onion in olive oil. Add the ground beef, bell pepper, tomatoes, cinnamon stick, salt, and pepper. Stir and cook for 5 minutes until the mixture thickens.

Remove the cinnamon stick, add the garlic and parsley, and take off the heat. Let cool for 10 minutes.

In a bowl, beat the eggs, add the cheese, and mix. Add this mixture to the ground beef and stir to combine.

For the béchamel: In a saucepan, melt the butter, add the flour, and whisk for 1-2 minutes over medium heat to make a white roux.

Gradually add the milk, whisking constantly until the sauce thickens. Season with salt and pepper.

Remove from heat, add the egg yolk and nutmeg, and stir well.

Layer the ground beef mixture over the potatoes in the baking dish, then add the eggplants, pour over the béchamel, and sprinkle with cheese.

Bake in a preheated oven at 400°F (200°C) for about 1 hour.

Tip: If there are a lot of gaps when you layer the potatoes in the baking dish, grate 1 potato and use it to fill them in.