Step 1

In a skillet over high heat, add oil then onion and sauté until translucent and fragrant, about 2 minutes.

Step 2

Add ground meat, breaking it up and brown.

Step 3

Add the spices and broth mix everything well together. Reduce heat and cook for about 10 more minutes.

Step 4

Remove from heat and set aside.

Step 5

In a pan over medium heat, add oil then butter and wait for it to melt.

Step 6

Add flour and stir to cook for about 1 minute.

Step 7

Gradually add milk/broth whisking regularly until no lumps are visible.

Step 8

Continue to whisk until the sauce thickens, season with salt and pepper then set aside to cool for 5 minutes.

Step 9

Add the egg and Parmesan cheese and mix everything well.

Step 10

Preheat oven to 350F.

Step 11

Put half the eggplants in the bottom of a 9x13 oven safe dish then top with the meat mixture. Add the jalapeño if using.

Step 12

Top that with the remaining eggplant then pour the béchamel sauce over and spread evenly. Note3

Step 13

Bake in the oven for 30 minutes or until bubbly and browned on top.