# 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 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
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices in a single layer on the prepared baking sheets. Brush both sides with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, flipping halfway, until golden and tender. Set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in garlic and parsley and cook for 1 minute more.
04 - Add the ground beef, breaking it apart with a spoon. Cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Continue to cook for 1 minute.
05 - Stir in tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning if necessary, then set beef mixture aside.
06 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warmed milk. Bring to a gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat, stir in nutmeg, and cool for 2 minutes. Quickly whisk in egg and Parmesan cheese.
07 - Decrease oven temperature to 350°F.
08 - In a 9x13-inch baking dish, arrange half of the roasted eggplant slices in an even layer. Spoon all of the beef mixture over the eggplant. Arrange the remaining eggplant slices on top. Pour béchamel evenly over the entire surface and sprinkle with Parmesan cheese.
09 - Bake for 40 to 45 minutes, until top is golden and bubbling. Remove from oven and let rest for 15 minutes before slicing and serving.
