# 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 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)
# Steps to Follow:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices on the sheets, brush both sides with olive oil, and sprinkle with 1/2 teaspoon salt. Roast for 20–25 minutes, turning halfway, until golden and tender. Transfer to a plate and set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and parsley, sauté for 1 minute until fragrant. Add ground beef, breaking up with a spoon, and cook until browned, about 7 minutes. Add cinnamon, allspice, oregano, black pepper, and remaining salt. Stir and cook for 1 minute.
03 - Mix in tomato paste, canned diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until the mixture is thickened. Adjust seasoning if needed and set aside.
04 - Melt unsalted butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in warm milk and bring to a gentle boil, stirring until thick and smooth, about 5 minutes. Remove from heat and stir in nutmeg, then let cool for 2 minutes. Quickly whisk in lightly beaten egg and grated Parmesan cheese until smooth.
05 - Lower oven temperature to 350°F. Arrange half of the roasted eggplant slices in a 9x13-inch baking dish. Spread the entire beef mixture over the eggplant, then top with remaining eggplant slices.
06 - Pour béchamel sauce evenly over the layered ingredients and sprinkle with 1/2 cup grated Parmesan cheese for topping.
07 - Bake for 40–45 minutes until golden brown and bubbling. Remove from oven and let rest for 15 minutes before slicing to serve.
