# What You’ll Need:
→ 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)
# Step-by-Step Guide:
01 - Preheat oven to 400°F and line two baking sheets with parchment paper. Arrange eggplant slices on sheets, brush both sides lightly with olive oil, and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, 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 parsley, and sauté for 1 minute.
03 - Add ground beef to the skillet, break up with a spoon, and cook until well browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute until fragrant.
04 - Add tomato paste, diced tomatoes, and red wine to the skillet. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until reduced and thickened. Adjust seasoning and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warm milk and bring to a gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat; stir in nutmeg, cool for 2 minutes, then whisk in egg and Parmesan promptly.
06 - Lower oven temperature to 350°F for assembly and baking.
07 - Layer half the roasted eggplant slices in a 9x13-inch baking dish. Spoon all the beef mixture evenly over the eggplant. Arrange remaining eggplant slices on top, pour béchamel sauce over, and sprinkle the surface with Parmesan cheese.
08 - Bake for 40 to 45 minutes, until the top is golden and bubbling. Rest for 15 minutes prior to slicing and serving.
