Greek Moussaka: A Classic Medley of Eggplants, Meat, and Creamy Béchamel

Greek Moussaka is a traditional Mediterranean dish that brings together layers of eggplant, a rich meat sauce, and a creamy béchamel topping. It is a hearty and flavorful dish, perfect for family gatherings or special occasions.

Ingredients:- 3 large eggplants- Salt for sprinkling- Olive oil for frying- 1 large onion, finely chopped- 500g ground beef or lamb- 2 cloves garlic, minced- 1 can (400g) crushed tomatoes- 2 tbsp tomato paste- 1/2 cup red wine (optional)- 1 tsp ground cinnamon- 1 tsp dried oregano- Salt and pepper to taste- 2 cups milk- 4 tbsp butter- 4 tbsp all-purpose flour- 1/4 tsp ground nutmeg- 1 cup grated Parmesan cheese- 2 eggs, beaten

Instructions:

1. **Prepare the Eggplants:** - Slice the eggplants into 1/2-inch thick rounds. - Sprinkle slices with salt and let them sit for 30 minutes to draw out bitterness. Rinse and pat dry. - Heat olive oil in a frying pan and fry the eggplant slices until golden brown on both sides. Place them on paper towels to drain excess oil.

2. **Prepare the Meat Sauce:** - In a large skillet, heat some olive oil over medium heat. Add the chopped onion and cook until softened. - Add the ground meat and cook until fully browned. Stir in the garlic and cook for another minute. - Stir in crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, salt, and pepper. Simmer for 20-30 minutes until the sauce thickens.

3. **Prepare the Béchamel Sauce:** - In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a couple of minutes. - Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens. - Remove from heat and stir in the nutmeg and half of the grated Parmesan cheese. Let it cool slightly, then whisk in the beaten eggs.

4. **Assemble the Moussaka:** - Preheat your oven to 180°C (350°F). - In a large baking dish, arrange half of the fried eggplant slices in a single layer. - Spread the meat sauce evenly over the eggplants. - Add another layer of the remaining eggplant slices on top of the meat sauce. - Pour the béchamel sauce over the top layer of eggplants, spreading it evenly. Sprinkle the remaining grated Parmesan cheese on top.

5. **Bake and Serve:** - Bake in the preheated oven for 45 minutes, or until the top is golden brown and bubbly. - Let the Moussaka cool for a few minutes before serving to allow the layers to set.

Enjoy your delicious Greek Moussaka with a side salad and some crusty bread!