1. Slice eggplant into 1/4 inch slices and sprinkle with salt and place in colander to drain for 15 minutes.
2. Drain and rinse and place on paper towels and pat dry.
3. Preheat broiler.
4. Brush slices with olive oil and place on a greased sheet pan. Broil until lightly browned on both sides.
5. Preheat the oven to 350 degrees.
6. In a large saucepan add 1-2 tablespoons olive oil and saute onions, peppers until soft. Set aside.

7. Add tomatoes, salt and pepper and simmer for 25 minutes. Set aside.

8. Wash, peel and slice the potatoes and boil until almost cooked. Cool and slice into 1/4 inch slices. Set aside.

Prepare Bechamel Sauce below.

1. Once the sauce is cooled, add half of the feta and 4 beaten eggs to the sauce and stir until combined.

Assembly:

1. Preheat the oven to 350 degrees.
2. Grease a 9x12 casserole pan.
3. Layer 1/2 pound phyllo sheets, brushing with butter after each layer in the pan.

4. Add the cooked potatoes over the phyllo. Add half of the eggplant slices.

5. Sprinkle with remaining feta and half of the Bechamel sauce.
6. Spread half of the tomato sauce on top.
7. Repeat with a layer of the remaining eggplant.
8. Top with the Bechamel sauce and the remaining tomato sauce.
9. Fold down the sides of the phyllo over the filling and butter.
10. Repeat with the remaining phyllo, buttering each layer.

11. Roll down the extra phyllo sheet around the edge or trim with a knife.

    (3x4 yields 12 servings)

12. Score the top of the phyllo with a sharp knife into serving pieces.
13. Bake for 30-45 minutes at 350 degrees or until golden brown.
14. Let sit for 15 minutes before serving.

Bechamel Sauce

1. Melt butter in a saucepan over low heat.

2. Slowly add flour whisking constantly until blended. Cook for 2 minutes.

3. Add hot milk slowly until well incorporated with flour mixture.
4. Remove from heat and add eggs, salt and pepper.
5. Whisk to blend.
6. Sauce can be refrigerated for 1 day. Reheat on low in a double boiler.