Slice them thinly and fry them separately. Leave them on kitchen paper to soak up the excess oil.

NextDice the onion and cook it gently in olive oil. Add the panela so it caramelises.

Dice the onion and cook it gently in olive oil. Add the panela so it caramelises.

NextAdd the garlic and thyme and let them brown a little.

Add the garlic and thyme and let them brown a little.

NextAdd the mince and break it up with the spoon so it stays loose.

Add the mince and break it up with the spoon so it stays loose.

NextWhen it's browned, add the tomato and let it cook for about 10 min.

When it's browned, add the tomato and let it cook for about 10 min.

NextTake it off the heat and add parsley, salt, pepper and basil.

Take it off the heat and add parsley, salt, pepper and basil.

NextMelt the butter in a pan.

Melt the butter in a pan.

NextAdd the flour until it absorbs the butter.

Add the flour until it absorbs the butter.

NextAdd the milk while stirring.

Add the milk while stirring.

Meanwhile: Stirring

NextWhen it thickens and starts to bubble, take it off the heat and add salt, pepper, nutmeg, the yolks and the Parmesan.

When it thickens and starts to bubble, take it off the heat and add salt, pepper, nutmeg, the yolks and the Parmesan.

NextIn a dish, layer the potatoes, aubergines and courgette (in that order).

In a dish, layer the potatoes, aubergines and courgette (in that order).

NextSpread the mince on top.

Spread the mince on top.

NextCover with the béchamel.

Cover with the béchamel.

NextSprinkle with Parmesan.

Sprinkle with Parmesan.

NextBake for 35 min at 180° (preheated oven)