Roasted eggplant, spiced beef, creamy béchamel, layered and baked to golden perfection in Greek style.
# 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 chopped fresh parsley
→ Meat
05 - 1.1 lbs 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 oz 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 in a single layer. Brush both sides with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 20 to 25 minutes, turning halfway, until golden and tender. 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; cook 1 minute longer. Add ground beef, breaking up with a spoon. Cook until well browned, about 7 minutes. Stir in cinnamon, allspice, oregano, black pepper, and remaining 1/2 teaspoon salt; cook 1 minute.
03 - Add tomato paste, diced tomatoes and red wine to the skillet. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning if needed. Set aside.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually add warmed milk, whisking to avoid lumps. Bring to a simmer and cook until thick and velvety, about 5 minutes. Remove from heat, stir in nutmeg, let cool 2 minutes. Whisk in beaten egg and Parmesan quickly.
05 - Reduce oven temperature to 350°F for baking.
06 - Layer half the roasted eggplant in a 9x13-inch baking dish. Spread all of the beef mixture evenly over the eggplant. Top with remaining eggplant slices. Pour béchamel sauce evenly over the entire dish and sprinkle with Parmesan cheese.
07 - Bake for 40 to 45 minutes, until the top is bubbling and golden. Allow to rest for 15 minutes before slicing and serving.
