Preheat the oven to 400°F (200°C) with convection if available. Place the eggplant and bell pepper in a baking dish. Add salt, pepper, oregano, and about 2–3 tablespoons olive oil. Toss to coat and roast in the oven for about 30 minutes.

Heat olive oil in a deep skillet. Add the ground beef and cook, stirring often, until browned and crumbly. Add the onion and garlic and sauté a bit more. Add the tomato, spices, and roasted vegetables. Stir well. Cover with a lid, reduce the heat, and simmer for 30–40 minutes.

For the béchamel sauce: In a deep saucepan, melt the butter. Add the flour and stir. Gradually add the milk, a little at a time, whisking constantly to prevent lumps. Continue stirring until the sauce comes to a boil and thickens. Add the spices and remove from heat.

Remove the star anise from the meat mixture. Add about 1 cup of béchamel to the meat and mix well.

Take one crepe and spread 2–3 tablespoons of the filling over it. Roll it up and place it in a 13x9 inch (35x25 cm) baking dish, seam side down. Repeat with the remaining crepes, arranging them snugly side by side with no gaps.

Spread the remaining béchamel sauce over the crepes.

Sprinkle with the grated cheese.

Bake in the preheated oven at 400°F (200°C) until golden brown on top, about 50 minutes.