Prep Vegetables: Slice eggplants and sprinkle with salt. Let sit for 30 mins to remove bitterness. Rinse and pat dry.
Roast Vegetables: Brush eggplant, zucchini, and tomato slices with olive oil. Roast at 400°F (200°C) for 20 mins.
Make Meat Sauce: Brown the meat with onion and garlic. Add tomato sauce, wine, cinnamon, oregano, salt, and pepper. Simmer for 20 mins.
Make Béchamel: Melt butter, whisk in flour. Gradually add milk, stirring until thick. Remove from heat, stir in egg yolks, Parmesan, and nutmeg.
Layer: In a baking dish, layer eggplant, zucchini, tomatoes, and meat sauce. Repeat layers.
Top: Pour béchamel sauce over the top layer. Sprinkle with extra cheese.
Bake: Bake at 350°F (175°C) for 45-50 mins until golden brown.
Rest: Let it rest for 15 mins before serving.
Cook it hands-free.
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