# 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 and 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)
# How to Make It:
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 and sauté for 1 minute.
03 - Add ground beef, breaking it up with a spoon. Cook until browned, approximately 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt. Cook 1 minute.
04 - Add tomato paste, diced tomatoes, and red wine. Simmer uncovered for 15–20 minutes, stirring occasionally, until sauce thickens. Season to taste and remove from heat.
05 - In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warm milk and bring to a gentle boil, stirring until thickened and smooth, about 5 minutes. Remove from heat, stir in nutmeg, cool 2 minutes, then quickly whisk in beaten egg and Parmesan cheese.
06 - Lower oven temperature to 350°F in preparation for baking the assembled layers.
07 - In a 9x13-inch baking dish, layer half the roasted eggplant slices. Spread all the beef mixture evenly over the eggplant, then layer with the remaining eggplant slices. Pour béchamel sauce evenly over the top and sprinkle with remaining Parmesan cheese.
08 - Bake in preheated oven for 40–45 minutes until the top is golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
