# Components:
→ Vegetables
01 - 2 large eggplants, sliced into ½-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 - ½ teaspoon ground allspice
08 - 1 teaspoon dried oregano
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon salt, divided
→ Tomato Sauce
11 - 14 ounces canned diced tomatoes
12 - 2 tablespoons tomato paste
13 - ½ cup dry red wine
14 - 2 tablespoons olive oil, plus extra for brushing eggplant
→ Béchamel Sauce
15 - ¼ cup unsalted butter
16 - ½ cup all-purpose flour
17 - 2½ cups whole milk, warmed
18 - ¼ teaspoon ground nutmeg
19 - 1 large egg, lightly beaten
20 - ½ cup grated Parmesan cheese
→ For Assembly
21 - ½ cup grated Parmesan cheese (for topping)
# Method:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices on the sheets, brush both sides with olive oil, then sprinkle with ½ teaspoon salt. Roast for 20–25 minutes, turning once halfway, until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chopped onion until soft, about 5 minutes. Add minced garlic and chopped parsley, sauté for 1 minute.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and the remaining ½ teaspoon salt. Cook for an additional minute.
04 - Stir in tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until sauce thickens. Adjust seasoning to taste, then remove from heat.
05 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add warm milk while whisking, and bring to a gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat, stir in nutmeg, then let cool for 2 minutes. Quickly whisk in the 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 the beef mixture evenly over it, then top with remaining eggplant slices. Pour béchamel sauce evenly on top and sprinkle with grated Parmesan cheese.
07 - Bake the assembled dish for 40–45 minutes until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
