Preheat the oven to 375°F (190°C).

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Slice the eggplant into 1 cm thick slices.

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Lightly salt the eggplant slices and let them sit for 10 minutes to remove bitterness.

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Sauté or grill the eggplant slices until tender; set aside.

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Cook the 200g ground beef in a pan until browned.

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Add tomato sauce to the beef and simmer for 5–10 minutes.

In a baking dish, layer half of the eggplant slices.

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Spread the beef and tomato mixture over the eggplant layer.

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Add the remaining eggplant slices on top and pour béchamel sauce evenly over everything.

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Bake for 25–30 minutes until the top is golden and bubbly.

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Serve warm.