Moussaka

Ingredients

• Parmesan cheese (1/2 cup, grated)
• Béchamel sauce (2 cups)
• Potatoes (2 large, sliced)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Nutmeg (1/4 teaspoon)
• Cinnamon (1/2 teaspoon)
• Red wine (1/4 cup)
• Tomato sauce (1 cup)
• Garlic (3 cloves, minced)
• Onion (1, chopped)
• Ground beef (1 pound)
• Eggplant (2 large, sliced)

Instructions

1. Preheat the oven to 375°F.
2. Place the sliced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until tender.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
4. Add the ground beef to the skillet and cook until browned. Drain any excess fat.
5. Stir in the tomato sauce, red wine, cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes.
6. In a greased baking dish, layer half of the roasted eggplant slices on the bottom.
7. Top with half of the ground beef mixture, spreading it evenly.
8. Layer the sliced potatoes on top of the beef mixture.
9. Repeat the layers with the remaining eggplant slices and ground beef mixture.
10. Pour the béchamel sauce over the top layer and sprinkle with grated Parmesan cheese.
11. Bake in the preheated oven for 40 minutes, or until golden and bubbly.
12. Let it cool for a few minutes before serving. Enjoy!