cut aubergines in 1.5cm slices

preheat oven to 180 degrees

salt on both sides and place on paper towel

cover with paper towel and weight down with chopping board

leave for 30min

cut potatoes in 1cm slices

sprinkle with some olive oil and salt

back potatoes in oven for 15min

after 30min spread some olive oil over aubergines

back aubergines in oven for 15min

for the tomato sauce: heat olive oil in a pan

add chopped onion and pressed garlic and fry for 5min

add salt, pepper, sugar and vinegar and fry for 1min

add tomato purée and fry for 1min

add pelati, 400ml water and can of beans (incl. liquid)

add veggie stock cube, oregano and cinnamon

cook for 15min

for the bechamel sauce: add butter, flour and milk to a separate pan and bring to cook (stir well)

let it cool down a bit

add eggs, 50g of pecorino, salt, pepper and mix well

now layer all starting with aubergine and potatoes, add tomato sauce and then the bechamel sauce, repeat twice and finish with bechamel sauce

sprinkle with remaining 25g pecorino

bake in oven for ca. 40min

let it rest for 10min before serving

enjoy!! 🙂