# What You 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)
# Directions:
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, 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 the chopped onion and cook until soft, about 5 minutes. Stir in garlic and parsley, sautéing for 1 minute.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for an additional minute.
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 as needed and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring continuously. Gradually add warm milk, whisking constantly, and bring to a gentle boil. Cook until the sauce thickens and smooths, about 5 minutes. Remove from heat, stir in nutmeg, cool for 2 minutes, then quickly whisk in the beaten egg and Parmesan cheese.
06 - Lower oven temperature to 350°F.
07 - In a 9x13-inch baking dish, layer half the roasted eggplant slices. Spread the beef mixture evenly over the eggplant, then arrange the remaining eggplant slices on top. Pour the béchamel sauce evenly over the layers and sprinkle with grated Parmesan cheese.
08 - Bake the assembled layers for 40 to 45 minutes until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
