How to make it
Lay the slices of eggplant on paper towels, sprinkle with salt, and set it aside for 30 minutes to draw out the moisture. Heat a pan over high heat. Pour in the olive oil. Add in the eggplant and fry until browned. Remove them from the pan and set them aside on paper towels to drain.
Heat a large pan over medium heat, melt the 1 Tbsp. of butter and add the ground beef, onion, and Lee Kum Kee Minced Garlic. Season with salt and pepper to taste. When the beef has browned, sprinkle in the cinnamon, half of the nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine. Mix until combined. Simmer for 20 minutes then stir in the egg.
To make the bechamel, add the milk to a sauce pot. Heat it until it is almost boiling then remove it from the heat. Melt ½ cup of butter in a large pan over medium heat. Whisk in flour until smooth. Reduce the heat to low and gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and pepper to taste.
Preheat the oven to 350˚F. Grease a 9x13 inch baking dish with cooking spray. Arrange a layer of eggplant in the bottom of the pan. Cover eggplant with all of the meat mixture then sprinkle 1/2 cup of the parmesan cheese over top. Cover with the remaining eggplant and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the remaining nutmeg. Sprinkle with the remaining cheese.
Bake for 1 hour and enjoy!