# 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 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
# Directions:
01 - Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Arrange the 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 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and parsley and sauté for 1 minute.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and the remaining 1/2 teaspoon salt. Cook for another minute to meld flavors.
04 - Incorporate tomato paste, diced tomatoes, and red wine into the skillet. Simmer uncovered for 15–20 minutes, stirring occasionally until sauce thickens. Adjust seasoning if needed and remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes while stirring continuously. Gradually add warm milk, whisking constantly until the sauce thickens and is smooth, 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 (180°C). In a 9x13-inch baking dish, layer half of the roasted eggplant slices. Spread all the beef mixture evenly over the eggplant, then layer the remaining eggplant slices on top. Pour the béchamel sauce over and sprinkle with the remaining Parmesan cheese.
07 - Bake in preheated oven for 40–45 minutes until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
