🍆Moussaka🍆

Preparing the eggplants: Wash the eggplants and slice them into thin rounds. Salt them and let them sit for about 30 minutes to release their bitterness. Then rinse and dry them with a paper towel. Fry the eggplants in a little olive oil until they soften and turn golden brown. Set them aside on paper towels to absorb the excess oil.

Preparing the filling: Heat some olive oil in a large pan and add the finely chopped onion. Fry until it becomes translucent. Add the garlic and fry for another minute. Add the ground meat and cook until browned. Add the chopped tomatoes (or canned tomatoes), tomato juice, tomato paste, sugar, oregano, cinnamon, salt, and pepper. Cook over medium heat until the sauce thickens, about 20-30 minutes. Finally, add the wine (if using) and cook for a few more minutes.

Preparing the béchamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir to make a smooth paste. Cook for a minute or two until it turns light golden. Gradually add the milk, stirring constantly, until the sauce thickens. Remove from heat and add salt, pepper, nutmeg, and Parmesan (if using). Once it has cooled slightly, add the beaten egg and mix well.

Assembling the moussaka: Preheat the oven to 180°C (350°F). In a greased baking dish, layer the ingredients: first a layer of eggplants, then a layer of the meat mixture. Repeat until all ingredients are used up, finishing with a layer of eggplants. Pour the béchamel sauce over everything and spread it evenly.

Baking: Bake the moussaka in the preheated oven for about 45 minutes, or until the béchamel sauce turns golden brown and the moussaka is nicely baked.

Serving: Let the moussaka sit for 10-15 minutes before cutting so it sets well.