Classic Greek Moussaka

1.Preheat the oven to 375°F (190°C).

2.Sprinkle salt over the sliced eggplants and let them sit for 30 minutes to remove excess moisture. Rinse and pat dry.

3.In a pan, heat olive oil and sauté the onion and garlic until fragrant.

4.Add the ground meat and cook until browned. Stir in the diced tomatoes, cinnamon, nutmeg, tomato paste, red wine, salt, and pepper. Simmer for 15 minutes.

5.In a separate saucepan, melt butter over low heat. Stir in flour and cook for 2 minutes. Slowly whisk in the milk until a smooth sauce forms. Season with salt and pepper.

6.Grease a baking dish with olive oil. Layer the eggplant slices on the bottom, followed by the meat mixture. Repeat the layers, finishing with a layer of eggplant on top.

7.Pour the béchamel sauce over the top layer of eggplant. Sprinkle Parmesan cheese and breadcrumbs on top.

8.Bake in the preheated oven for 45 minutes or until the top is golden brown and bubbly.

9.Let the moussaka cool for a few minutes before serving. Enjoy this delicious taste of Greece!