Traditional Greek Moussaka Recipe: Layered Eggplant and Meat Casserole

Ingredients:

• 2 eggplants, sliced into rounds
• 1 lb ground lamb
• 1 onion, chopped
• 1 can (28 oz) crushed tomatoes
• 1/4 cup red wine
• 1/4 cup parsley, chopped
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup flour
• 4 cups milk
• 1/4 cup butter
• 1 cup Parmesan cheese, grated

Instructions:

1. Salt eggplant slices and let sit for 30 minutes, then rinse and pat dry.
2. Fry eggplant in oil until browned; set aside.
3. In the same pan, cook lamb and onion until browned. Add tomatoes, wine, parsley, cinnamon, and nutmeg. Simmer for 30 minutes.
4. Make béchamel sauce: Melt butter, stir in flour, gradually add milk, and cook until thickened. Stir in cheese.
5. In a baking dish, layer eggplant, meat sauce, and béchamel. Repeat layers.
6. Bake at 350°F for 45 minutes until golden.