# 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 lbs 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 additional 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, and roast for 20 to 25 minutes, flipping halfway until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chopped onion until soft, about 5 minutes. Add minced garlic and chopped parsley, sauté for 1 minute.
03 - Add ground beef to skillet, breaking it up with a spoon, and 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 - Mix in tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15 to 20 minutes, stirring occasionally until sauce thickens. Adjust seasoning to taste and remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring continuously. Gradually whisk warm milk into mixture, bring to gentle boil, and cook until smooth and thickened, about 5 minutes. Remove from heat, stir in nutmeg, allow to cool 2 minutes, then quickly whisk in beaten egg and Parmesan cheese.
06 - Lower oven temperature to 350°F before assembling.
07 - In a 9x13-inch baking dish, layer half the roasted eggplant slices, then spread all the beef mixture evenly over them. Top with remaining eggplant slices. Pour the béchamel sauce evenly over the top and sprinkle with reserved Parmesan cheese.
08 - Bake assembled dish for 40 to 45 minutes, until golden and bubbling. Let rest for 15 minutes before slicing and serving.
