# 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 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 oven to 400°F (200°C). Line two baking sheets with parchment paper.
02 - Arrange eggplant rounds on the baking sheets. Brush both sides with olive oil and sprinkle evenly with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, until golden and tender. Set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and chopped parsley; sauté for 1 minute until fragrant.
04 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, around 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Sauté for 1 minute.
05 - Mix in tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning and set aside.
06 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring continuously. Gradually pour in warmed milk, whisking until smooth. Bring to a gentle boil and cook for about 5 minutes until thickened. Remove from heat; stir in nutmeg, then let cool for 2 minutes. Whisk in beaten egg and grated Parmesan quickly.
07 - Lower oven temperature to 350°F (180°C).
08 - Place half of the roasted eggplant in a 9x13-inch (22x30 cm) baking dish. Spread all of the beef mixture over the eggplant, then layer the remaining eggplant on top. Pour the béchamel sauce evenly, then sprinkle with the final Parmesan cheese.
09 - Bake for 40 to 45 minutes, until golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
