# 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 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)
# Steps to follow:
01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices in a single layer on the sheets. Brush both sides with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning once halfway, until golden and tender. Set aside.
02 - 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 an additional minute.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 7 minutes. Stir in ground cinnamon, allspice, dried oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute to bloom the spices.
04 - Incorporate tomato paste, diced tomatoes, and dry red wine into the beef mixture. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Season to taste and set aside.
05 - Melt unsalted butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for 2 minutes, stirring constantly. Gradually whisk in warmed whole milk. Bring to a gentle boil while stirring until thickened and smooth, about 5 minutes. Remove from heat, then stir in ground nutmeg. Allow to cool for 2 minutes before whisking in beaten egg and grated Parmesan quickly to incorporate.
06 - Reduce oven temperature to 350°F in preparation for baking.
07 - In a 9x13-inch baking dish, arrange half of the roasted eggplant slices in an even layer. Spread the entire beef sauce evenly over the eggplant. Layer the remaining eggplant slices on top. Pour the béchamel sauce evenly over the top layer and sprinkle with 1/2 cup grated Parmesan cheese.
08 - Bake uncovered for 40 to 45 minutes, until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
