Eggplant, Beef, and Béchamel Layered Casserole

Method

1. Preheat oven to 375°F (190°C).
2. Slice eggplant into 1/4-inch rounds and toss with olive oil. Bake for 20 minutes until tender.
3. In a skillet, cook ground beef, onion, and garlic until browned. Add oregano, cinnamon, and tomato sauce. Simmer for 10 minutes.
4. In a separate pan, make béchamel sauce by melting butter, adding flour, then gradually stirring in milk. Cook until thickened. Stir in Parmesan cheese.
5. Layer cooked eggplant, meat mixture, and béchamel sauce in a baking dish. Repeat layers.
6. Bake for 25-30 minutes until golden and bubbly.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.