Vegetables

• 3½ pounds eggplant, cut into ¾-inch cubes
• ½ cup plus 2 teaspoons plus 3 tablespoons
• extra-virgin olive oil, divided
• 2 teaspoons table salt, divided
• ¾ teaspoon pepper, divided
• 1½ pounds Yukon Gold potatoes, unpeeled,
• sliced crosswise ¼ inch thick

Meat Sauce

• 1 tablespoon extra virgin olive oil
• 1 onion, chopped fine
• 1/2 tsp table salt
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 2 teaspoons paprika
• 2 teaspoons dried oregano
• ½ teaspoon red pepper flakes
• ¼ teaspoon ground cinnamon
• 1 pound 80 percent lean ground beef
• 1 (14.5-ounce) can crushed tomatoes
• 2 teaspoons red wine vinegar

Béchamel

• 6 tablespoons unsalted butter
• ½ cup all-purpose flour
• 2½ cups whole milk
• 4 ounces kasseri cheese, shredded (I cup)
• ¼ teaspoon table salt
• ⅛ teaspoon ground nutmeg
• 3 large egg yolks, lightly beaten