Preparation Steps

• Preheat oven to 375°F (190°C). Slice eggplants into 1/2 inch thick rounds and sprinkle with salt. Let sit for 20 minutes to draw out moisture, then pat dry.
• Heat olive oil in a skillet over medium heat. Fry eggplant slices until golden brown on both sides. Set aside on paper towels.
• In the same skillet, add onion and garlic; cook until softened. Add ground beef and cook until browned.
• Add crushed tomatoes, cinnamon, salt, and pepper to the meat mixture. Simmer for 20 minutes.
• To make béchamel sauce: melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until thickened. Remove from heat and stir in nutmeg, Parmesan, and egg.
• In a baking dish, layer half the eggplants, then the meat sauce, then the remaining eggplants. Pour béchamel sauce evenly on top.
• Bake for 45 minutes until golden and bubbly. Let cool for 10 minutes before serving.