# 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 fresh parsley, chopped
→ 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 more 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 the sheets, brush both sides with olive oil, and sprinkle with 1/2 teaspoon salt. Roast for 20–25 minutes, turning halfway, until golden and tender. Set aside.
02 - In a large skillet over medium heat, heat 2 tablespoons olive oil. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and parsley, sauté for 1 minute.
03 - Add ground beef to skillet, breaking it up. 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 into beef mixture. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as necessary and set aside.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add warmed milk, whisking continuously until the sauce thickens to a smooth consistency, about 5 minutes. Remove from heat, stir in nutmeg, and 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 uniformly over the top and sprinkle with 1/2 cup grated Parmesan cheese.
07 - Bake uncovered for 40–45 minutes, until the top is golden and bubbling. Allow to rest 15 minutes before slicing and serving.
