# 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 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, sprinkle with 1/2 teaspoon salt, and roast for 20 to 25 minutes, turning halfway, until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion until soft, about 5 minutes. Add minced garlic and parsley; cook for an additional minute.
03 - Add ground beef to skillet, breaking it 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.
04 - Incorporate tomato paste, diced tomatoes, and red wine into the meat mixture. Simmer uncovered for 15 to 20 minutes, stirring occasionally until thickened. Adjust seasoning if needed and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add warmed milk, whisking continuously, and bring to a gentle boil until sauce thickens, about 5 minutes. Remove from heat, stir in nutmeg, and cool slightly before rapidly whisking in beaten egg and Parmesan cheese.
06 - Reduce oven temperature to 350°F. In a 9x13-inch baking dish, layer half the roasted eggplant. Spread all the meat sauce evenly over the eggplant, then layer with remaining eggplant. Pour béchamel sauce on top and sprinkle with remaining Parmesan.
07 - Bake for 40 to 45 minutes until the top is golden and bubbling. Let rest for 15 minutes before slicing and serving.
