# Components:
→ Vegetables
01 - 2 large eggplants, cut into 1/2-inch slices
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, finely 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
→ 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, brush both sides with olive oil, and season with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway through, 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, sauté for 1 minute. Add ground beef and cook, breaking it up, until browned, about 7 minutes. Add cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt; stir and cook 1 minute longer.
03 - Add tomato paste, diced tomatoes, and red wine to the beef mixture. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until sauce is thickened. Adjust seasoning as needed and set aside.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually pour in warmed milk, whisking continuously. Increase heat and bring to a gentle boil; cook until thick and smooth, about 5 minutes. Remove from heat and stir in nutmeg. Let cool for 2 minutes, then quickly whisk in beaten egg and Parmesan.
05 - Lower oven temperature to 350°F while preparing layers.
06 - Arrange half of roasted eggplant slices in a 9x13-inch baking dish. Spoon all the beef mixture over eggplant. Top with remaining eggplant slices. Pour béchamel evenly over top and sprinkle with Parmesan cheese.
07 - Bake for 40 to 45 minutes, until topping is golden and bubbling. Let rest 15 minutes before slicing and serving.
