# What You'll 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 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 (60 grams)
16 - 1/2 cup all-purpose flour (60 grams)
17 - 2 1/2 cups whole milk, warmed (600 milliliters)
18 - 1/4 teaspoon ground nutmeg
19 - 1 large egg, lightly beaten
20 - 1/2 cup grated Parmesan cheese (40 grams)
→ For Assembly
21 - 1/2 cup grated Parmesan cheese (40 grams) for topping
# How to make it:
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 halfway until golden and tender. Remove and 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, cooking for an additional minute until fragrant.
03 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned throughout, approximately 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and the remaining 1/2 teaspoon salt. Cook for 1 minute to release aromas.
04 - Incorporate tomato paste, diced tomatoes, and red wine. Simmer uncovered over medium heat for 15 to 20 minutes, stirring occasionally until thickened. Adjust seasoning to taste and remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring continuously. Gradually add warm milk, whisking constantly until the sauce thickens and becomes smooth, about 5 minutes. Remove from heat, stir in nutmeg, then cool for 2 minutes. Quickly whisk in the 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. Evenly spread the beef mixture over it, then top with the remaining eggplant slices. Pour the béchamel sauce evenly on top and sprinkle with the remaining Parmesan cheese.
07 - Bake in the preheated oven for 40 to 45 minutes until the top is golden and bubbling. Remove from oven and allow to rest for 15 minutes before slicing and serving.
