# 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 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)
# How To Make:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant slices on the sheets. Brush both sides with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, until golden and tender. Set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and parsley; sauté for 1 minute.
04 - Add ground beef to skillet, breaking it up with a spoon. Cook until browned, approximately 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook 1 minute to release aromas.
05 - Incorporate tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce thickens. Adjust seasoning to taste and remove from heat.
06 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warmed milk and bring to a gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat. Stir in nutmeg, let cool 2 minutes, then quickly whisk in beaten egg and Parmesan cheese.
07 - Reduce oven temperature to 350°F.
08 - In a 9x13-inch baking dish, layer half the roasted eggplant. Spread all of the beef mixture over it, then arrange remaining eggplant slices on top. Pour béchamel sauce evenly over layers and sprinkle with Parmesan cheese.
09 - Bake uncovered for 40 to 45 minutes until golden and bubbling. Allow to rest 15 minutes before slicing and serving.
