Step by step recipe:

1. 20 min.
   Wash 3 egg-plants or aubergine and cut into thin slices.
   
   Salt them and put in a strainer for about one hour, until some of the juice runs out.
2. 20 min.
   Meanwhile, peel 4 tomatoes, remove seeds and cut into pieces.
3. 5 min.
   Peel and chop 1 onion.
4. 1 min.
   Heat 4 tablespoons olive oil in a large pan. When hot put in the aubergine slices.
5. 5 min.
   Cook for 4 or 5 minutes while stirring, then transfer onto absorbant paper.
6. 1 min.
   In the same pan heat 4 tablespoons olive oil. When hot, add the chopped onion and cook for one minute.
   
   Add 2 cups + 2 tablespoons minced beef.
7. 20 min.
   Cook meat until it browned, then salt, pepper, and add 1 Bouquet garni and 2 cloves garlic en chemise.
8. 1 min.
   Add tomatoes.
9. 30 min.
   Mix well, cover, and cook on low heat for about 30 minutes, stirring occasionally.
10. 3 min.
    After this time, uncover, discard bouquet garni and garlic.
11. 18 min.
    Prepare bechamel sauce. When ready add 1 cup feta in small pieces.
12. 3 min.
    Preheat oven to 392°F (200°C).
    
    Butter a gratin dish, and arrange half the aubergine slices in a layer in the bottoom.
13. 3 min.
    Cover with half the meat.
14. 3 min.
    Cover with half the bechamel.
15. 10 min.
    Repeat these 3 layers, and finish by sprinkling with some cheese.
16. 30 min.
    Cook in the oven until top is golden brown (about 30 minutes).