# 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 more 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
# Method Steps:
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, sprinkle with 1/2 teaspoon salt, and roast for 20 to 25 minutes, turning halfway, until golden and tender. Remove and set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and parsley, cooking for another minute.
03 - Add ground beef to the skillet, breaking it up with a spoon. Cook until browned, roughly 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and the remaining 1/2 teaspoon salt. Cook for an additional minute.
04 - Incorporate tomato paste, diced tomatoes, and red wine into the beef mixture. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning as needed and remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add warmed milk while whisking, bringing the mixture to a gentle boil until thickened, approximately 5 minutes. Remove from heat, stir in nutmeg, cool for 2 minutes, then quickly whisk in the beaten egg and Parmesan cheese.
06 - Reduce oven temperature to 350°F. In a 9x13-inch baking dish, layer half of the roasted eggplant. Spread the entire beef mixture evenly over it. Add the remaining eggplant slices on top. Pour the béchamel sauce evenly over the layers and sprinkle with the remaining Parmesan cheese.
07 - Bake uncovered for 40 to 45 minutes until the topping is golden and bubbly. Allow to rest for 15 minutes before slicing and serving.
