# 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 fresh parsley, chopped
→ 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
# 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 20 to 25 minutes, turning once, until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chopped onion until softened, about 5 minutes. Add minced garlic and chopped parsley; sauté for 1 minute.
03 - Add ground beef to skillet, breaking apart with a spoon. Cook until browned, approximately 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute to release flavors.
04 - Incorporate tomato paste, diced tomatoes, and red wine into the beef mixture. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. 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, stirring constantly. Gradually add warm milk while whisking, bring to a gentle boil, and continue stirring until sauce thickens, about 5 minutes. Remove from heat, stir in nutmeg, and let cool 2 minutes. Quickly whisk in beaten egg and Parmesan cheese.
06 - Lower oven temperature to 350°F. In a 9x13-inch baking dish, layer half the roasted eggplant slices. Spread beef mixture evenly over eggplant. Top with remaining eggplant slices. Pour béchamel sauce evenly over top and sprinkle with Parmesan cheese.
07 - Bake assembled dish for 40 to 45 minutes until the béchamel is golden and bubbling. Allow rest for 15 minutes before serving to set layers.
