1
Stir in crushed tomatoes, wine, oregano, cinnamon, black pepper, and simmer for 20 minutes until thickened. Adjust seasonings as needed.
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2
Melt butter in a saucepan. Stir in flour and cook for 1 minute. Gradually whisk in 2 1/2 cups milk, and continue to cook until the sauce thickens. Add up to 1/2 cup more milk if needed to thin the sauce.
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3
In a baking dish, layer eggplant, meat sauce, and repeat. Pour béchamel sauce over the top layer, and sprinkle with remaining 1/2 cup of Parmesan cheese.
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