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Preheat oven to 180°C
If using 🍄🟫 Cook blitzed mushrooms with olive oil salt and thyme for 40 minutes, stirring halfway
Heat olive oil in a pan and cook onion, carrot and celery until soft
Add mushroom or mince and brown thoroughly
Stir in spices, tomato paste and chopped tomatoes and stock
Simmer for 20 minutes until thickened, season with salt and pepper
Pan-fry or grill or oven or airfry (10 mins) aubergine and potato slices until softened
To make béchamel, melt butter in a saucepan
Whisk in flour and cook for 1 minute
Gradually add milk that has been heated with a bay leaf, whisking until smooth
Cook until thickened, then add nutmeg, salt and pepper
In a baking dish, layer potatoes, sauce, aubergine and béchamel
Finish with flakey salt and Parmesan
Bake for 45 minutes or until golden and bubbling
Rest for 15 minutes before serving