Ingredients
Instructions
Prep ahead
- heat oven to 400 °f; oil two sheet pans.
- peel eggplants if skin is thick; slice Œ-in lengthwise.
- brush slices with olive oil; season salt & pepper.
- dice onion, mince garlic; open crushed tomatoes.
- warm 2 c milk for bĂ©chamel; grate Âœ c parmesan.
- ready 9Ă13-in casserole.
Cooking steps
Roast oiled eggplant slices 15 min per side until golden; lower oven to 375 °f.
Brown ground beef in skillet 5 min; drain fat. add onion & garlic; sauté 3 min. stir in tomatoes, 1 tsp oregano, pinch cinnamon; simmer 10 min thick.
Melt 3 tbsp butter in saucepan; whisk in 3 tbsp flour 1 min. gradually whisk warm milk; cook 3 min until velvety. season with salt, nutmeg; stir in parmesan.
Assemble: layer half eggplant, all meat sauce, remaining eggplant. pour béchamel evenly on top.
Bake 35 min until bubbly and lightly browned. rest 10 min, then cut squares and serve.
(active time â 35 min | total â 1 hr 20 min)