Slice the eggplants into ½-inch rounds, drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F for 25-30 minutes.

In a skillet, heat olive oil, sauté onion and garlic, add ground beef, cook until browned; incorporate crushed tomatoes, tomato paste, cinnamon, oregano, and beef broth; simmer for 20-25 minutes.

Melt butter in a saucepan, whisk in flour to create a roux, gradually add warm milk, cook until thickened, then stir in egg and cheese with nutmeg.

Layer eggplant, then meat sauce, another layer of eggplant, and top with béchamel in a baking dish.

Bake at 375°F for 40-45 minutes until top is bubbling and golden.

Let rest for at least 20 minutes before slicing.