Eggplant, Ground Beef, and Spiced Tomato Layered Béchamel with Grilled Eggplant and Fresh Tomato Compote

Method

1. Preheat oven to 375°F (190°C).
2. Slice the eggplant into 1/4-inch thick rounds and toss with olive oil. Place on a baking sheet and bake for 20-25 minutes until tender. Set aside.
3. In a large skillet, cook the ground beef until browned. Add the onion and garlic, and cook until softened.
4. Stir in the oregano, cinnamon, and allspice. Add the crushed tomatoes and water, and simmer for 10 minutes.
5. In a separate saucepan, heat the milk and add the flour, stirring until thickened. Stir in the Parmesan cheese and season with salt and pepper.
6. Layer the cooked eggplant, meat mixture, and béchamel sauce in a 9x13-inch baking dish.
7. Bake for 25-30 minutes until bubbly and golden. Let cool slightly before serving.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.