Great recipe. Took more like 1hr 40mins, and there is a little bit to juggle (cooking the eggplant while finishing the bechamel) but worth the effort. Used oat milk for bechamel and turned out fine. Also used 1kg of lamb mince cos didn't know what to do with excess 300g, so was very filling. Made a Hellenic grain salad on the side but was thinking it would be nice with toasted bread to soak up the tomato sauce.
