# Ingredients:
→ 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
# Instructions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices in a single layer, brush both sides with olive oil, and sprinkle with 1/2 teaspoon salt. Roast 20–25 minutes, turning halfway, until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook for about 5 minutes until softened. Stir in garlic and parsley; sauté for 1 minute.
03 - Add ground beef to skillet, breaking up with a spoon. Cook 7 minutes until browned. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute.
04 - Add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Season to taste and set aside.
05 - In a saucepan, melt butter over medium heat. Whisk in flour; cook 2 minutes, stirring constantly. Gradually whisk in warmed milk and cook, stirring, until thick and smooth, about 5 minutes. Remove from heat. Stir in nutmeg, cool 2 minutes, then whisk in egg and Parmesan cheese quickly.
06 - Lower oven temperature to 350°F.
07 - Layer half the roasted eggplant slices in a 9x13-inch baking dish. Spread all the beef mixture on top, then cover with remaining eggplant. Pour béchamel sauce evenly over the surface and sprinkle with Parmesan cheese.
08 - Bake uncovered for 40–45 minutes, until surface is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
