Slice eggplants into 1cm thick pieces, sprinkle with salt, let sit for 5 minutes, and pat dry with paper towels. Slice potatoes into 1cm thick pieces and soak in water, then drain.

Mince garlic and onion.

Microwave sliced potatoes in a heatproof container for 1 minute at 600W.

Heat 1 tbsp olive oil in a pan, sauté garlic and onion until softened. Add ground beef and cook until browned.

Add diced tomatoes, red wine, olive oil, bay leaf, water, and salt. Simmer covered for 10 minutes, then uncover and reduce sauce.

Microwave butter in a heatproof container for 30 seconds until melted.

Mix flour into melted butter until smooth, gradually add milk while stirring. Microwave for 1 minute, then season with salt and pepper.

Heat 2 tbsp olive oil in a pan, cook eggplants until tender, then remove. Cook potatoes in the same pan until golden.

Layer eggplants, meat sauce, potatoes, meat sauce, white sauce, and pizza cheese in a heatproof container.