Greek Moussaka

Ingredients

• Eggplant (2 medium, sliced)
• Potatoes (2 large, sliced)
• Ground lamb or beef (1 lb)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Canned diced tomatoes (1 (14.5 oz) can)
• Tomato paste (2 tablespoons)
• Red wine (1/2 cup)
• Olive oil (1/4 cup, plus more for brushing)
• Salt (1 teaspoon)
• Pepper (1/2 teaspoon)
• Nutmeg (1/4 teaspoon)
• Cinnamon (1/2 teaspoon)
• Grated parmesan cheese (1/2 cup)
• Béchamel sauce (2 cups)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the sliced eggplant on a baking sheet, brush with olive oil, and sprinkle with salt. Bake for 15 minutes, or until tender and slightly golden. Set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
4. Add the ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
5. Stir in the canned diced tomatoes, tomato paste, red wine, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
6. In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and cook until golden brown, about 5-7 minutes. Drain on paper towels.
7. In a greased baking dish, layer half of the cooked eggplant slices, followed by half of the meat mixture, and half of the sliced potatoes. Repeat the layers with the remaining ingredients.
8. Pour the béchamel sauce over the top layer, spreading it evenly. Sprinkle with grated Parmesan cheese.
9. Bake for 30-40 minutes, or until the top is golden brown and bubbly. Allow to cool for a few minutes before serving.
10. Serve warm, garnished with fresh herbs if desired.