6 large Yukon Gold potatoes, (2-1/2 lb/1.25 kg)
1 large eggplant, (1-1/4 lb/625 g)
3 tbsp (45 mL) extra-virgin olive oil
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1-1/2 cups (375 mL) shredded kefalograviera cheese or Gruyère cheese
Bolognese Sauce:
2 lb (907 g) lean lamb or beef
2 onions, chopped
4 cloves garlic, minced
4 tsp (18 mL) dried oregano
1-1/2 tsp (7 mL) ground cinnamon
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground allspice
1 can (28 oz/796 mL) tomatoes
1 cup (250 mL) red wine
1 can (5-1/2 oz/156 mL) tomato paste
Béchamel Sauce:
2 tbsp (30 mL) butter
1/3 cup (75 mL) all-purpose flour
3 cups (750 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 Pinch grated nutmeg
Bolognese Sauce:
In shallow Dutch oven, sautee lamb over medium-high heat, breaking up with spoon, until no longer pink, about 10 minutes. Drain fat from pan.
Add onions, garlic, oregano, cinnamon, salt, pepper and allspice to pan; fry over medium heat until onion is softened, about 5 minutes.
Add tomatoes, mashing to break into small pieces. Add wine and tomato paste; bring to boil. Reduce heat and simmer until space does not fill in after spoon is drawn across bottom of pan, about 30 minutes.
Meanwhile, peel potatoes and eggplant; cut into 1/2-inch (1 cm) thick slices. Arrange in single layer on parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper. Roast in 450°F (230°C) oven, turning once, until tender and golden brown, about 30 minutes.
Béchamel Sauce
Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Gradually whisk in milk; cook, whisking often, until boiling and thickened enough to coat back of spoon, about 12 minutes. Add salt, pepper and nutmeg.
Spread 1 cup (250 mL) of the Bolognese Sauce in 13- x 9-inch (3 L) glass baking dish. Layer with half of the potatoes, 2 cups (500 mL) of the Bolognese Sauce, all of the eggplant, 2 cups (500 mL) of the Bolognese Sauce, remaining potatoes and remaining Bolognese Sauce. Spread Béchamel Sauce over top. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours. Add 40 minutes to baking time.)
Sprinkle with cheese. Bake in 350°F (180°C) oven until browned and bubbly, about 1 hour. Let stand for 10 minutes; cut into squares.