For the filling, finely chop and fry the onions, brown the mince with them and add the garlic.

Season with salt, pepper, paprika and rigani, pour in the tomatoes and stir in the parsley.

Rub the aubergine and potato slices with salt and olive oil and bake at 200 °C until nicely browned.

Layer in the baking dish: potatoes, aubergines, the filling spread evenly, aubergines, potatoes. Salt every potato layer.

For the béchamel, melt the butter, stir in the same amount of flour and add milk until you have as much as you need (or buy it ready-made).

Spread the béchamel generously on top and grate cheese over it if you like.

Bake until a golden-brown crust forms.