# 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 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)
# 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 20–25 minutes, turning 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 softened, about 5 minutes. Stir in garlic and parsley, cooking for an additional minute.
03 - Add ground beef to skillet, breaking it up with a spoon. Cook until browned, around 7 minutes. Incorporate cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt, cooking for 1 minute.
04 - Add tomato paste, diced tomatoes, and red wine to the beef. Simmer uncovered for 15–20 minutes, stirring occasionally, until sauce thickens. Adjust seasoning to taste and set aside.
05 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2 minutes, stirring continuously. Gradually whisk in warmed milk, bringing to a gentle boil and stirring until thickened and smooth, about 5 minutes. Remove from heat, stir in nutmeg, and cool for 2 minutes. Quickly whisk in beaten egg and Parmesan cheese.
06 - Reduce oven temperature to 350°F.
07 - In a 9x13-inch baking dish, layer half of the roasted eggplant. Spread all of the beef mixture evenly over the eggplant, then layer the remaining eggplant on top. Pour béchamel sauce evenly over the layers and sprinkle with grated Parmesan.
08 - Bake for 40–45 minutes until the top is golden and bubbling. Remove from oven and let rest for 15 minutes before slicing and serving.
