📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This will help prevent sticking and make cleanup easier.
2. Prepare the eggplant: Slice the eggplant into 1/4-inch thick rounds. Sprinkle with salt and let them sit for 20-30 minutes. This helps draw out excess moisture and prevents the eggplant from becoming soggy. Pat the eggplant slices dry with paper towels before cooking. This step is pretty important, don't skip it!
3. Cook the eggplant: You can either grill, bake, or pan-fry the eggplant slices. For pan-frying, heat some olive oil in a large skillet over medium heat. Cook the eggplant slices in batches until they are golden brown and tender, about 3-4 minutes per side. Set aside on a plate lined with paper towels. If baking, spread the eggplant on a baking sheet and bake for around 20 minutes flipping halfway through. If grilling, lightly brush each side with oil and grill until tender.
4. Brown the beef: In the same skillet, brown the ground beef over medium-high heat. Drain off any excess fat. Add the chopped onion and garlic and cook until softened, about 5 minutes. It's super important to keep stirring so nothing sticks or burns! I've messed this up a few times myself!
5. Make the meat sauce: Stir in the crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
6. Cook the pasta: While the sauce is simmering, cook the pasta according to package directions until al dente. Drain well. I always add a little olive oil to prevent it from sticking to itself
7. Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce has thickened, about 5-7 minutes. Remove from heat and stir in the grated Parmesan cheese, nutmeg, salt, and pepper. This is where it gets tasty!
8. Assemble the bake: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Layer half of the cooked pasta over the sauce, followed by half of the cooked eggplant slices. Spread half of the remaining meat sauce over the eggplant. Repeat layers with the remaining pasta, eggplant, and meat sauce. Pour the béchamel sauce evenly over the top. I like to be generous with the sauce!
9. Bake: Sprinkle the remaining Parmesan cheese over the béchamel sauce. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Remove from the oven and let stand for 10-15 minutes before serving. This allows the bake to set and makes it easier to cut into portions. Patience is a virtue here!