# 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)
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices on sheets, brush both sides with olive oil, and sprinkle with 1/2 teaspoon salt. Roast 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 onion until soft, approximately 5 minutes. Add garlic and parsley, cooking for 1 minute.
03 - Add ground beef to skillet, breaking up with a spoon. Cook until browned, about 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. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Season to taste and remove from heat.
05 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring continuously. Gradually add warmed milk while whisking, bring to a gentle boil, and cook until thick and smooth, about 5 minutes. Remove from heat, stir in nutmeg, and let cool for 2 minutes. Quickly whisk in 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 beef mixture evenly over eggplant, then top with remaining eggplant slices. Pour béchamel sauce uniformly over the top and sprinkle with Parmesan cheese.
07 - Bake for 40 to 45 minutes until surface is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
