# 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 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 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. Arrange eggplant slices on sheets, brush both sides with olive oil, and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning once 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 parsley, sauté for 1 minute.
03 - Add ground beef to skillet, breaking up with a spoon. Cook until browned, around 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for another minute.
04 - Mix in tomato paste, canned tomatoes, and red wine. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Season to taste and remove from heat.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warm milk and bring to gentle boil, stirring until thick and smooth, approximately 5 minutes. Remove from heat, stir in nutmeg, then let cool for 2 minutes. Quickly whisk in beaten egg and Parmesan cheese.
06 - Reduce oven temperature to 350°F. In a 9x13-inch baking dish, layer half of the roasted eggplant. Spread all of the beef mixture over the eggplant, then top with remaining eggplant slices. Pour béchamel sauce evenly over the top and sprinkle with additional Parmesan cheese.
07 - Bake for 40 to 45 minutes until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
