# 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 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)
# Directions:
01 - Preheat the 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 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 finely chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and chopped parsley; cook for an additional minute.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 7 minutes. Incorporate ground cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook while stirring for 1 minute.
04 - Stir in tomato paste, canned diced tomatoes, and red wine. Allow the mixture to simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed, then remove from heat.
05 - In a saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 2 minutes without browning. Gradually add warm whole milk, whisking constantly, and bring to a gentle boil. Stir continuously until sauce thickens and becomes smooth, about 5 minutes. Remove from heat, stir in ground nutmeg, and let cool for 2 minutes. Quickly whisk in beaten egg and grated Parmesan until fully combined.
06 - Reduce oven temperature to 350°F. In a 9x13-inch baking dish, layer half the roasted eggplant slices evenly. Spread the entire beef mixture over the eggplant, then layer the remaining eggplant on top. Pour the béchamel sauce evenly over the layers and sprinkle with additional grated Parmesan cheese.
07 - Bake in the preheated oven for 40 to 45 minutes, until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
