# 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 extra for brushing
→ 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, and sprinkle with 1/2 teaspoon salt. Roast for 20–25 minutes, turning halfway, until golden and tender. Set aside.
02 - 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 minute more.
03 - Add ground beef to skillet, breaking it apart. Cook until browned, approximately 7 minutes. Incorporate cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute to blend flavors.
04 - Stir in tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until sauce thickens. Adjust seasoning as needed and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add warm milk and bring to a gentle boil, whisking until smooth and thickened, about 5 minutes. Remove from heat, stir in nutmeg, and 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 the roasted eggplant, then spread the beef mixture evenly. Top with remaining eggplant. Pour béchamel sauce over the layers 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.
