# Components:
→ 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 ounces 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.
02 - Arrange eggplant slices on prepared sheets. Brush both sides with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 20–25 minutes, turning halfway through, until golden and tender. Set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and parsley, cooking for 1 additional minute.
04 - Add ground beef to skillet and break it up with a spoon. Cook until browned, approximately 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute.
05 - Add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed. Remove from heat.
06 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warm milk and bring to a gentle boil, stirring until smooth and thickened, about 5 minutes. Remove from heat, stir in nutmeg, then let cool for 2 minutes. Quickly whisk in egg and Parmesan cheese until combined.
07 - Reduce oven temperature to 350°F.
08 - Layer half of the roasted eggplant in a 9x13-inch baking dish. Spread all the meat mixture evenly over the eggplant. Top with remaining eggplant slices. Pour béchamel sauce evenly over the top and sprinkle with remaining Parmesan cheese.
09 - Bake for 40–45 minutes, until golden and bubbling. Let rest for 15 minutes before slicing and serving.
