# What You'll Need:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 2 medium potatoes, peeled and sliced into 1/4-inch rounds
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
→ Meat Sauce
05 - 1 lb ground lamb or beef
06 - 14 oz canned chopped tomatoes
07 - 2 tablespoons tomato paste
08 - 1/2 cup dry red wine
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground allspice
11 - 1 teaspoon dried oregano
12 - 2 tablespoons chopped fresh parsley
13 - 3 tablespoons olive oil
14 - Salt and freshly ground black pepper, to taste
→ Béchamel Sauce
15 - 1/4 cup unsalted butter
16 - 1/2 cup all-purpose flour
17 - 2 1/2 cups whole milk, warmed
18 - 2 large eggs
19 - 1/2 cup grated Parmesan cheese
20 - Pinch of ground nutmeg
21 - Salt and white pepper, to taste
→ Additional
22 - 2 tablespoons olive oil, for roasting
23 - Extra grated Parmesan cheese, for topping
# How to Make It:
01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - Arrange eggplant and potato slices on the prepared sheets. Brush with olive oil and season with salt. Roast for 20 to 25 minutes, flipping halfway, until golden and tender. Reduce oven temperature to 350°F.
03 - Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
04 - Add ground lamb or beef to the skillet. Cook, breaking up the meat, until browned. Stir in tomato paste, canned tomatoes, red wine, cinnamon, allspice, oregano, parsley, salt, and pepper. Simmer uncovered for 20 minutes until thickened. Remove from heat.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually add warm milk while whisking constantly until smooth and thickened, about 5 to 7 minutes. Remove from heat. Beat eggs in a bowl and gradually whisk in a small amount of the hot sauce. Return the egg mixture to the saucepan and stir in Parmesan, nutmeg, salt, and white pepper.
06 - In a 9 x 13 inch baking dish, layer half the potatoes, then half the eggplant. Spread all meat sauce over the vegetables. Top with remaining eggplant and potatoes.
07 - Pour béchamel sauce evenly over the layered ingredients. Sprinkle with extra grated Parmesan cheese.
08 - Bake at 350°F for 40 to 45 minutes until golden and bubbling. Allow to cool at least 15 minutes before slicing and serving.
