# 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 fresh parsley, 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 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 - Preheat oven to 400°F. Line two baking sheets with parchment paper. Arrange eggplant slices on 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. 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, sautéing for 1 minute. Add ground beef, breaking it up, and cook until browned, about 7 minutes. Mix in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook for 1 minute.
03 - Add tomato paste, diced tomatoes, and red wine to the skillet. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning as needed and set aside.
04 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add warmed milk while whisking, and cook until the sauce thickens and is smooth, about 5 minutes. Remove from heat, stir in nutmeg, and let cool for 2 minutes. Quickly whisk in the beaten egg and Parmesan cheese.
05 - Reduce oven temperature to 350°F. In a 9x13-inch baking dish, layer half of the roasted eggplant, then spread all the beef mixture evenly over it. Add the remaining eggplant on top. Pour the béchamel sauce over the layers and sprinkle with grated Parmesan cheese.
06 - Bake for 40–45 minutes, until the top is golden and bubbling. Remove from the oven and let rest for 15 minutes before slicing and serving.
