Vegetable Layered Casserole with Béchamel

Method

1. Preheat oven to 200°C (390°F).
2. Slice eggplant and zucchini into rounds and sauté in olive oil until tender.
3. In a separate pan, cook onion and garlic until softened.
4. Add chopped tomato and cook until softened.
5. Layer the sautéed vegetables in a baking dish.
6. Prepare the béchamel sauce by melting butter, adding flour, and gradually stirring in milk.
7. Season with nutmeg, salt, and pepper.
8. Pour the béchamel over the vegetable layers.
9. Bake for 25-30 minutes until golden and bubbly.