# 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 for 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. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and chopped parsley, sautéing for 1 minute.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until evenly browned, approximately 7 minutes. Incorporate cinnamon, allspice, oregano, black pepper, and the remaining 1/2 teaspoon salt. Cook for 1 additional minute.
04 - Stir in tomato paste, diced tomatoes, and red wine. Allow to simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens. 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 constantly. Gradually whisk in warmed milk and bring mixture to a gentle boil, stirring continuously 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 grated Parmesan cheese.
06 - Reduce oven temperature to 350°F. In a 9x13-inch baking dish, layer half of the roasted eggplant, then spread the beef mixture evenly over it. Add remaining eggplant on top. Pour béchamel sauce evenly over the final layer and sprinkle with remaining Parmesan cheese.
07 - Bake assembled dish for 40 to 45 minutes, until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
