How to make
Cut the eggplants lengthwise in the form of about 0.2″ (0.5 cm) thick slices. Arrange them in the oven tray, sprinkle with olive oil and salt and bake at 390°F (200°C) for about 15-20 minutes.
During this time, finely chop the onion and fry it in the remaining amount of olive oil and if necessary, add more. When it is almost done, add the minced meat, by stirring vigorously to make it into crumbs. Add black pepper and salt.
When the minced meat changes color, immediately pour the white wine and stir, until it evaporates, then add the oregano, basil, cinnamon and the tomato puree with the spoonful of sugar. Cook over medium to low heat, until it remains in fat and pour the milk. Stir well, it will blend into the mixture and give it a more delicate color as well as taste.
Remove from the heat and add the chopped parsley.
In a 16x10″ (40x25 cm) baking pan, arrange a layer of baked eggplant slices, add an even layer of Bolognese sauce and grate half of the cheese on top. Arrange the eggplant and the remaining sauce on top of them again. Set aside and get started with the Béchamel.
In a pot, heat the butter and olive oil over medium to low heat. When the butter has completely melted, pour the flour all at once and stir for about two minutes, then pour the milk little by little (it's best if it's cold), by stirring constantly until you get the consistency you want and the béchamel is smooth. Don't worry if lumps form from the flour at first, they will dissolve as you stir. Finally, season with salt, white pepper and nutmeg.
Pour the finished béchamel into the baking pan next to the eggplants, by distributing it evenly. Grate the remaining cheeses and bake in a preheated oven at 360°F (180°C), until it aquires a golden color on top.
Sprinkle the finished dish with parsley or another green spice as an extra.
