Method
- Salt eggplant slices and rest 20 minutes; pat dry, brush with oil and roast at 220°C for 20–25 minutes.
- Sauté onion and garlic; brown beef. Stir in tomatoes and cinnamon; simmer 20 minutes.
- Melt butter, whisk in flour, then gradually add milk; stir until thick. Cool slightly, then whisk in egg and half the cheese.
- Layer eggplant and meat sauce in a baking dish, cover with béchamel and remaining cheese.
- Bake at 180°C for 35–45 minutes until golden. Rest 20 minutes before cutting.
Home-cooking version. Times are estimates and vary with equipment and ingredient size. Follow safe food handling and cooking temperatures.