# 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)
# How to make it:
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 20–25 minutes, turning once, until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and parsley; cook 1 minute. Incorporate ground beef, breaking it apart, and brown for approximately 7 minutes.
03 - Add cinnamon, allspice, oregano, black pepper, and remaining salt to beef; cook 1 minute. Stir in tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes until sauce thickens. Adjust seasoning and remove from heat.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warm milk and continue stirring until sauce thickens and becomes smooth, about 5 minutes. Remove from heat, add nutmeg, and cool for 2 minutes. Quickly whisk in beaten egg and Parmesan cheese.
05 - Lower oven temperature to 350°F. In a 9x13-inch baking dish, layer half of the roasted eggplant. Spread all the beef mixture evenly over the eggplant. Top with remaining eggplant slices. Pour béchamel sauce over layers and sprinkle with Parmesan cheese.
06 - Bake for 40–45 minutes until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
