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Ingredients
  • 2 cups plus 3 Tbsp. extra-virgin olive oil, divided
  • 6 bay leaves
  • 2 cinnamon sticks
  • 1 large yellow onion, finely chopped
  • 2 lb. ground beef
  • ¼ cup tomato paste
  • 1½ tsp. ground cinnamon, divided, plus more for dusting
  • ½ tsp. freshly grated nutmeg, divided
  • ¼ tsp. ground cloves
  • 1 Tbsp. red wine vinegar
  • 1 tsp. sugar
  • One 28-oz. can whole peeled tomatoes in juice, crushed
  • Kosher salt and freshly ground black pepper
  • 8 Tbsp. unsalted butter
  • 1 cup all-purpose flour
  • 4 cups whole milk
  • 4 large eggs
  • 3 large eggplants, sliced into ¼-in.-thick rounds
  • 5 medium russet potatoes, peeled and sliced into ¼-in.-thick rounds
  • 1 cup coarsely grated graviera cheese, or Gruyère
  • Freshly ground black pepper
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