# Ingredient List:
→ 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
# Steps:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices and brush both sides with olive oil. Sprinkle with 1/2 teaspoon salt. Roast for 20–25 minutes, flipping halfway 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. Add garlic and parsley; cook for 1 minute.
03 - Add ground beef, breaking 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 an additional minute.
04 - Incorporate tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally until thickened. Season to taste and remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually add warm milk, whisking constantly, and bring to a gentle boil. Stir for 5 minutes until thick and smooth. Remove from heat. Stir in nutmeg, then let cool for 2 minutes. Quickly whisk in beaten egg and Parmesan cheese.
06 - Reduce oven temperature to 350°F. In a 9x13-inch baking dish, layer half of the roasted eggplant slices. Spread beef mixture evenly over the eggplant, then cover with remaining eggplant. Pour béchamel sauce over the top and sprinkle with Parmesan cheese.
07 - Bake for 40–45 minutes until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
