Cut the eggplants in half, score them crosswise, salt them, and drizzle with olive oil. Arrange them on a baking sheet and bake in the oven at 400°F until the flesh is tender, about 30 minutes.

Once baked, remove from the oven and mash the flesh with a fork. Set aside.

In a pot, add olive oil and the ground beef, breaking it up until it changes color and absorbs the juices. Add the onion and garlic and sauté until translucent. Add the grated tomato, salt, paprika, and allspice, cover, and let the meat cook well until only the sauce remains.

When the meat is ready, place a generous layer of meat sauce over the eggplants. Set aside.

In a pot, add the flour and butter to make a roux. Add the milk, salt, and allspice, stirring until thickened. Add the lightly beaten egg yolks and stir vigorously to prevent them from cooking. Add 1/4 cup grated cheese and mix well.

Cover the meat with béchamel, sprinkle with grated cheese, and bake in a preheated oven at 400°F until the cheese melts and the béchamel is golden, about 30 minutes.

Serve with a fresh green salad and a cold beer.