1Slice the eggplants about 1/2 a finger thick and lay them in layers in a colander. Salt generously between layers. Let rest 1 hour for them to release any bitterness, then dry them with paper towels.
2Either fry them golden or baste them with olive oil and bake them golden in a 180 degree Celsius oven. Set aside.
3In a skillet with a little oil, saute the onion and garlic together until soft.
4Add in the ground beef and saute another 10 minutes.
5Then add the crushed tomato, red wine, and cinnamon. Stir occasionally while simmering 15 minutes until the sauce thickens. Salt to taste.
6In a separate pan, add the potatoes (sliced 1/2 centimeter thick). Slowly fry them until soft. Set aside.
7In another skillet, make the bechamel sauce. Heat up the olive oil and butter.
8Sift in the flour and stir until it is toasted and absorbed. Press out any lumps with the back of a wooden spoon.
9Slowly whisk in the milk, nutmeg, and salt to taste and continue stirring on medium heat until thickens. The sauce should coat the back of the spoon.
10Lastly, melt in 50 grams of manchego cheese.
11Preheat the oven to 200 C.
12In a large casserole dish, lay down the potatoes. Cover with the ground beef mixture and top with the eggplant.
13Pour the bechamel sauce over the vegetables and meat and top with the remaining 200 grams of manchego cheese.
14Bake for 45 to 60 minutes