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1
Preheat the oven to 375 degrees F.
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2
Put the eggplant in a single layer onto 2 (9 by 17-inch) baking sheets.
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3
Brush both sides with 3 tablespoons canola oil and season with salt and pepper.
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4
Bake until browned and softened, 10 to 15 minutes.
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5
In a large skillet over medium-high heat, add the remaining 1 tablespoon canola oil and the onions and cook until they soften, about 3 minutes.
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6
Add the beef, breaking into pieces with a wooden spoon.
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7
Add the garlic, Italian seasoning, 1/2 teaspoon cinnamon, and salt and pepper.
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8
Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes.
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9
Taste and adjust the seasoning with salt and pepper, if needed.
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10
In a small saucepan over medium heat, melt the butter.
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11
Whisk in the flour and cook for 2 minutes.
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12
Slowly whisk in the milk, season with salt and pepper, and the remaining 1/2 teaspoon cinnamon.
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13
Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter.
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14
Put a layer of eggplant into a 9 by 9-inch baking dish.
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15
Spread the beef mixture evenly over the top.
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16
Put another layer of eggplant on top (reserve the remaining eggplant for Online Round 2 Recipe Eggplant Dip).
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17
Pour the bechamel sauce over the top and sprinkle with the cheese.
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18
Bake until browned and bubbling, 25 to 30 minutes.
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19
Remove from the oven and let rest for 10 minutes.
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20
Garnish with the parsley before serving.
