# 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 lbs 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 oz 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 - Set oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices on sheets, brush both sides with olive oil, sprinkle with half teaspoon salt. Roast for 20 to 25 minutes, turning once until golden and tender. Set aside.
02 - 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, cooking for 1 minute until fragrant.
03 - Add ground beef to skillet, breaking apart with a spoon. Cook until browned, approximately 7 minutes. Incorporate cinnamon, allspice, oregano, black pepper, and remaining half teaspoon salt; cook for 1 more minute.
04 - Stir in tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed, then remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour, cooking for 2 minutes continuously. Gradually whisk in warm milk and bring to a gentle boil, stirring until smooth and thickened, about 5 minutes. Remove from heat, stir in nutmeg, then let cool for 2 minutes. Quickly whisk in beaten egg and Parmesan cheese.
06 - Reduce oven heat to 350°F before assembling.
07 - In a 9x13-inch baking dish, spread half the roasted eggplant slices evenly. Spread the beef mixture over the eggplant, then layer remaining eggplant on top. Pour béchamel sauce evenly over the top and sprinkle with Parmesan cheese.
08 - Bake assembled dish for 40 to 45 minutes until golden and bubbling. Remove from oven and let rest for 15 minutes before slicing and serving.
