1-Prepping the Eggplant: First, preheat the oven to 180°C (350°F). Slice 1 kg (2 lb) of eggplant into 0.75 cm thick pieces and lightly salt them to remove bitterness; let them rest for 20 minutes. Pat dry before cooking to avoid any sogginess for more on eggplant’s perks, check out this Eggplant Benefits resource that explains why it’s a kitchen superstar.

2-Cooking the Meat Sauce: In a large pan, heat 1 tbsp olive oil over medium heat. Sauté 1 diced onion and 3 minced garlic cloves until translucent, then add 700 g (1.4 lb) ground beef or lamb and cook until browned; season with salt and pepper. Stir in 1/2 cup dry red wine (if using) and let it simmer for 1.5 minutes. Add 400 g (14 oz) crushed tomatoes, 3 tbsp tomato paste, 1 cup beef broth, 1 beef bouillon cube, 2 bay leaves, 1.5 tsp sugar, 2 tsp dried oregano, 1/2 tsp cinnamon, and 3/4 tsp salt, then simmer for 15 minutes until thickened.

3-Making the Béchamel Sauce: Melt 60 g (4 tbsp) butter in a pan over medium heat, stir in 5 tbsp plain flour, and cook for 1 minute. Gradually add 2 1/2 cups milk while stirring, cooking for 3-5 minutes until it thickens. Remove from heat, whisk in 1/2 cup grated parmesan cheese, 1/4 tsp nutmeg (if using), 1 1/4 tsp stock powder, and 1/4 tsp pepper, then add 1 egg and 1 egg yolk after cooling for 5 minutes.

4-Assembling and Baking: In a baking dish, layer half the eggplant slices, cover with the meat sauce, and top with the remaining eggplant. Pour the béchamel sauce over it and sprinkle with 1/3 cup panko breadcrumbs. Bake for 45 minutes until golden. This method can be adapted with plant-based alternatives ever thought about pairing it with a light dessert like healthy chocolate chip cookies for a balanced meal?