Slice the aubergine and courgette into round slices, about a cm thick. Salt the aubergines and let them sit for 30 mins. Wipe off the excess moisture before cooking.
Toss the sliced aubergines and courgettes into some olive oil. Heat a grill till it's hot and grill them on both sides.
Cook your meat sauce by first frying the onions and garlic in some olive oil. Add the minced beef and brown them all over.
Season with salt, pepper and chopped parsley. Add the marinara sauce and chilli flakes if you will. Stir and let it simmer for 10 mins. Taste and adjust.
If you don't have ready made marinara sauce, just add a can of tomato puree and a tablespoon of tomato paste to the cooked beef and amp up the seasoning.
Gather all your ingredients together, the grilled veges, grated cheeses and meat sauce.
First, lay some grilled veges at the bottom, pour the meat sauce on top and spread it evenly. Top with the mozzarella and cheddar. I only use parmesan for the top because it gives a much nicer browning effect.
Reapeat the process all the way to the top of the pot. I used a potato masher halfway to even out the layers and press it down to make it pact and tight. Make sure to end with a layer of grilled veges and the parmesan cheese on top.
Bake in a 200C pre-heated oven first with the lid covered, if you're using a cast iron pot, for a good 45 mins. Put the pot on a tray to catch any spillage. Then open the lid and bake for another 20 mins or till the top has browned.
Cool slightly before eating, garnish with chopped parsley.