# What you'll need:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons chopped fresh parsley
→ Meat
05 - 1.1 pounds ground beef
→ Spices & Seasonings
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground allspice
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt, divided
→ Tomato Sauce
11 - 14 oz canned diced tomatoes
12 - 2 tablespoons tomato paste
13 - 1/2 cup dry red wine
14 - 2 tablespoons olive oil, plus extra for brushing eggplant
→ Béchamel Sauce
15 - 1/4 cup unsalted butter
16 - 1/2 cup all-purpose flour
17 - 2 1/2 cups whole milk, warmed
18 - 1/4 teaspoon ground nutmeg
19 - 1 large egg, lightly beaten
20 - 1/2 cup grated Parmesan cheese
→ For Assembly
21 - 1/2 cup grated Parmesan cheese for topping
# Method:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices on sheets, brush both sides with olive oil, sprinkle with 1/2 teaspoon salt. Roast 20–25 minutes, turning once, until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Stir in garlic and parsley, cook 1 minute.
03 - Add ground beef to skillet, break up with spoon, cook until browned, approximately 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook 1 minute to release aromas.
04 - Incorporate tomato paste, diced tomatoes, and red wine into meat mixture. Simmer uncovered for 15–20 minutes, stirring occasionally until thickened. Adjust seasoning as needed. Remove from heat.
05 - Melt butter in saucepan over medium heat. Whisk in flour, cooking 2 minutes while stirring constantly. Gradually whisk in warm milk, bring to gentle boil, stirring until smooth and thickened, about 5 minutes. Remove from heat, stir in nutmeg. Cool 2 minutes, then quickly whisk in beaten egg and Parmesan cheese to finish.
06 - Reduce oven temperature to 350°F. In 9x13-inch baking dish, layer half the eggplant slices. Spread beef mixture evenly over eggplant, then layer remaining eggplant on top. Pour béchamel sauce over entire surface, sprinkle with Parmesan cheese.
07 - Bake in preheated oven for 40–45 minutes until top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
