Béchamel-Topped Eggplant and Ground Beef Casserole with Slow-Roasted Eggplant

Method

1. Preheat oven to 375°F (190°C)
2. Cut eggplant into 1/2-inch slices and place on a baking sheet
3. Drizzle with olive oil, season with salt, and roast for 25-30 minutes until tender and slightly caramelized
4. In a large skillet, cook ground beef with onion and garlic until browned
5. Add tomato sauce and season with nutmeg, salt, and pepper
6. In a separate bowl, make béchamel sauce by melting butter, whisking in flour, then gradually adding milk while stirring constantly
7. Season béchamel with nutmeg, salt, and pepper
8. In a 9x13-inch baking dish, layer roasted eggplant slices, then meat mixture
9. Pour béchamel sauce over the layers and sprinkle breadcrumbs on top
10. Bake for 20-25 minutes until golden and bubbly
11. Check that the ground meat reaches 71°C (160°F) throughout before serving.