# 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, sprinkle with 1/2 teaspoon salt, and roast for 20–25 minutes, turning once until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and parsley, cooking for 1 minute more.
03 - Add ground beef to skillet, break up with a spoon, and cook until browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt; cook 1 minute to release aromas.
04 - Incorporate tomato paste, diced tomatoes, and red wine into meat mixture. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour continuously, cooking for 2 minutes. Gradually whisk in warmed milk and cook, stirring constantly, until thick and smooth, approximately 5 minutes. Remove from heat, stir in nutmeg, cool for 2 minutes, then quickly whisk in beaten egg and Parmesan cheese.
06 - Reduce oven temperature to 350°F. In a 9x13-inch baking dish, layer half the eggplant slices, cover with entire beef mixture, then layer remaining eggplant. Pour béchamel sauce evenly over top and sprinkle with Parmesan cheese for finishing.
07 - Bake assembled dish for 40–45 minutes until golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
