Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush with 2 tablespoons of olive oil, season with salt, and roast for 20 minutes until soft.

2. 2

   While the eggplant roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened.

3. 3

   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

4. 4

   Stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly.

5. 5

   To make the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.

6. 6

   Gradually whisk in the milk until the mixture is smooth. Simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon.

7. 7

   Remove the white sauce from heat and stir in half of the Parmesan cheese.

8. 8

   To assemble, place half of the roasted eggplant slices in the bottom of a 9x13 inch baking dish.

9. 9

   Spread the meat sauce evenly over the eggplant, then top with the remaining eggplant slices.

10. 10

    Pour the béchamel sauce over the top layer, smoothing it out, and sprinkle with the remaining Parmesan cheese.

11. 11

    Bake for 35-40 minutes until the top is golden brown and bubbly. Let stand for 15 minutes before slicing and serving.