Sauté the onion with the ground meat in olive oil until it separates (make sure it doesn't form any lumps) over medium heat.
Add the eggplants, peeled and cut into small cubes, the tomato sauce and season with salt and pepper.
Turn down the heat and cook mixing often until all the liquids are absorbed.
Remove from heat and add the béchamel sauce.
Mix until you have a well combined mixture.
Brush your baking tray with butter
And line it with the bottom filo sheet.
Distribute the filling evenly
And top it with the second filo sheet.
Brush with a little milk or an egg yolk diluted in milk and poke the top with a fork.
Bake at 180°C for 30'-40' depending on the oven
(until golden brown).
