Slice the eggplants and zucchinis thinly

Arrange them on a baking sheet, drizzle with olive oil, and lightly salt them

Place the baking sheet in the oven at 340-355°F on the top rack for about 40 to 50 minutes, until they are dry

Prepare the béchamel sauce according to the recipe I have published on the site

Once the béchamel is ready, cover it with plastic wrap to prevent a skin from forming

For the ground beef: In a small pot, lightly sauté the onion in olive oil or, for a lighter taste, simply boil it with the ground beef

Add the ground beef and brown it

Add the tomato, salt, pepper, a bit of cinnamon, and a little water

Simmer until the liquid is absorbed

In a baking dish, place one layer of eggplants and one layer of zucchinis

If you have extra, repeat the layers

Spread the ground beef evenly over the layers

Spread the béchamel sauce to cover the entire surface

Sprinkle with cheese

Bake at 390°F until the béchamel is golden and the cheese is melted