Ingredients:

1 pc, large Potato, sliced
2 pcs Eggplant, sliced and cut lengthwise into 1/2 inch thick slices
Salt
3 Tbsp Olive oil

Sardine Filling
2 Tbsp Butter
3 cloves Garlic, minced
1 pc White Onion, minced
1 pc Celery, stalk only, minced
1 pc Red bell pepper, finely chopped
2 Tbsp Tomato Paste
1 pc Tomato, chopped
½ cup Mushroom, sliced
2 cans x 155g SABA Sardines in Tomato Sauce
½ Tbsp Sugar
¼ tsp Italian Seasoning
½ tsp Salt
¼ tsp Ground black pepper
¼ tsp Chili powder (optional)
¼ cup Cheese, grated
1 pc Egg yolk

Bechamel Sauce
1 Tbsp Butter
2 Tbsp Flour
1 canx360ml F&N Evaporada
½ tsp Salt
¼ tsp Ground white pepper
Dash Nutmeg

Procedure:

1. Bring a pot of water with salt to a boil. Add potato slices and boil until tender. Set aside.
2. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 15 minutes to draw out the moisture. Then in a pan, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to absorb excess moisture.
3. In the same pan, over medium heat, melt butter and add the garlic, white onion, celery and red bell pepper. Sauté for 2 minutes, then add tomato paste, tomato and mushroom. Continue cooking for another 2 minutes.
4. Open SABA Sardines in Tomato Sauce and pour the entire contents to the pan. Break down the sardines into small pieces. Add sugar, Italian seasoning, salt, black pepper and chili powder. Mix well and simmer for a few minutes. Remove from heat and set aside.
5. To make the béchamel sauce, melt the butter in a pan over  medium low heat. Whisk in flour until smooth. Lower heat, then gradually pour F&N Evaporada. Whisk constantly until it thickens. Season with salt, white pepper and nutmeg. Set aside.
6. Arrange a layer of eggplant in a greased meatloaf pan or any baking dish. Cover eggplant with half of the sardine mixture, then layer the slices of potato. Pour the remaining sardine mixture, cover with the remaining eggplant, and sprinkle ¼ cup of cheese on top. Pour the béchamel sauce over the top. 
7. Beat the egg yolk and brush it on top of the béchamel sauce. Bake for 20-30 minutes or until the top browns at 350 degrees F (175 degrees C). You may use an oven toaster; just make sure the baking dish fits inside.
8. Let stand for a few minutes before serving.