1. In a frypan, heat 1 tablespoon of butter and lightly panfry the eggplant over a low heat. Set aside.
  2. In a frypan, preheat 1 tablespoon of butter and sauté the onion and garlic until browned, add the mince and fry until separated and browned.
  3. Add the tomato, stock and oregano, simmer for 5 minutes and then set aside.
  4. To make the white sauce, melt 50g of butter in a 15cm pot and then add the flour, stirring constantly over a low heat for 1 minute. Gradually add the milk over about 10 minutes, whisking constantly with an egg whisk. Add tasty cheese and set aside.
  5. In a 15cm X 30cm crockery dish, line the base with half of the eggplant and then top with half of the meat mixture. Layer with the sliced tomato, eggplant and the rest of the meat mixture. Layer with the sliced potatoes and then top with the white sauce and sprinkle with cheese.
  6. Bake in a preheated oven at 180°C for 30 minutes