# Ingredients:
→ 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)
# Instructions:
01 - Preheat the 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 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and chopped 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 ground cinnamon, allspice, oregano, black pepper, and the remaining 1/2 teaspoon salt. Cook for an additional minute.
04 - Incorporate tomato paste, canned diced tomatoes, and red wine into the beef mixture. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed and set aside.
05 - Melt unsalted butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for 2 minutes, stirring constantly. Gradually add warmed milk while whisking, and bring to a gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat, stir in ground nutmeg, and let cool for 2 minutes. Quickly whisk in beaten egg and grated Parmesan cheese.
06 - Reduce oven temperature to 350°F.
07 - Layer half of the roasted eggplant in a 9x13-inch baking dish. Spread all of the beef mixture evenly over it, then top with the remaining eggplant slices. Pour béchamel sauce evenly over the top and sprinkle with remaining Parmesan cheese.
08 - Bake the assembled dish for 40–45 minutes, until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
