Classic Moussaka

Ingredients

• Eggplant (2 large, sliced into rounds)
• Potatoes (2 large, peeled and sliced into rounds)
• Ground beef (1 pound (450g))
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Tomato sauce (1 cup)
• Red wine (1/2 cup)
• Olive oil (3 tablespoons, divided)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Black pepper (to taste)
• Nutmeg (1/4 teaspoon)
• Cinnamon (1/2 teaspoon)
• Béchamel sauce (2 cups)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the sliced eggplant on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes, or until tender and slightly golden.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
4. Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat.
5. Stir in the tomato sauce, red wine, cinnamon, nutmeg, salt, and pepper. Let the mixture simmer for 10 minutes to allow the flavors to meld.
6. In a greased baking dish (approximately 9x13 inches), layer half of the roasted eggplant slices on the bottom.
7. Spread half of the ground beef mixture evenly over the eggplant.
8. Layer the sliced potatoes on top of the beef mixture, followed by the remaining eggplant slices and the rest of the ground beef mixture.
9. Pour the béchamel sauce over the top layer, ensuring it covers the entire surface. Sprinkle with grated Parmesan cheese.
10. Bake in the preheated oven for 40 minutes, or until the top is golden and bubbly.
11. Let it cool for a few minutes before serving. Enjoy this delightful dish with a fresh Greek salad or crusty bread for a complete meal.