Wash the eggplants and slice them thin, salt them well and put them aside until the rest of the ingredients are ready. Juices will come out, and we will rinse them once with water. Then we fry them in a pan in oil until grilled.

Lets prepare a bolognese type of sauce. Saute the squared onions and garlic on 3 tbsp of oil, add the thinly sliced carrots, and the spice mix. Once the onion is translucent, add the minced meat, mix well. When the meat has fried a bit, add the tomatoe sauce and stir well. Now cover it and cook it until ready

Make the beshamell sauce: melt the butter in a pan, add the flour, add some salt and nutmeg if you have, add the milk, keep stirring constantly until thick, then put aside.

Create the layers in the casserole dish: meat then eggplant, layers of cheese in between, repeat until you run out of meat and eggplant and cover it with the beshamell sauce

On top of beshamell sauce, add the breadcrumbs and the olive oil. Bake in the oven approximately 15- 30 minutes until the breadcrumbs is golden.yummy.