1-First, slice 1 kg of eggplant into 0.75 cm thick rounds and sprinkle with 1 tsp salt to draw out moisture. Let it sit for a bit, then pat dry. Bake the slices with 2-3 tbsp olive oil at 240°C (450°F) for 15-20 minutes until they’re tender and browned this step makes them just right for layering (trust me, it’s worth it!).

2-Next, cook the meat filling. Heat 1 tbsp olive oil in a pan, add 1 diced onion and 3 minced garlic cloves, and sauté until soft. Stir in 700 g ground beef or lamb and cook until browned, then add ½ cup dry red wine if you’re using it. For more flavor, simmer with 400 g crushed tomatoes, 3 tbsp tomato paste, 1 cup beef broth, 1 beef bouillon cube or 1 tsp powder, 2 bay leaves, 1.5 tsp sugar, 2 tsp dried oregano, ½ tsp cinnamon, and ¾ tsp salt until it thickens into a rich sauce.

3-Now for the béchamel sauce: Melt 60 g butter in a pot, stir in 5 tbsp plain flour, and gradually whisk in 2½ cups milk until it thickens. Season with ¼ tsp nutmeg (if you like), ½ cup grated parmesan, 1¼ tsp stock powder or salt, and ¼ tsp pepper. After it cools a little, whisk in 1 whole egg and 1 egg yolk for that creamy finish.

4-To assemble, lower your oven to 180°C (350°F). In a baking dish, layer half the eggplant slices, spread all the meat sauce on top, add the remaining eggplant, then pour over the béchamel and sprinkle with ⅓ cup panko breadcrumbs. Bake for 30-40 minutes until golden, and let it rest for 10 minutes before serving. This recipe yields about six servings, each with roughly 434 calories, 20 g carbohydrates, 32 g protein, 24 g fat, and 5 g fiber a balanced treat for sure.