# 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. Line two baking sheets with parchment paper. Arrange eggplant slices, brush both sides with olive oil, sprinkle with 1/2 teaspoon salt, and roast for 20 to 25 minutes, turning halfway, until tender and golden. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook for approximately 5 minutes until soft. Stir in minced garlic and parsley; sauté for 1 minute.
03 - Add ground beef to the skillet, breaking it apart with a spoon, cook until browned, about 7 minutes. Incorporate cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 additional minute.
04 - Stir in tomato paste, diced tomatoes, and red wine. Reduce heat and simmer uncovered for 15 to 20 minutes, stirring occasionally until sauce thickens. Season to taste and remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook constantly for 2 minutes. Gradually add warm milk, whisking continuously until the sauce boils gently and thickens, 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 the roasted eggplant, top evenly with beef mixture, then layer the remaining eggplant. Pour béchamel sauce over the top and sprinkle with remaining Parmesan cheese.
07 - Bake for 40 to 45 minutes until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
