Moussaka with eggplant

Ingredients:

Eggplants

• 3 medium eggplant
• 120 ml olive oil

Meat sauce

• 350 g of ground beef
• 2 tbsp (30 g) butter
• 2 onions, finely chopped
• 150 ml dry white wine
• 2 tbsp tomato paste
• 120 ml of water
• 2 tbsp. l. parsley, chopped
• A pinch of cinnamon

Béchamel sauce

• 4 tbsp (60 g) butter
• 4 tbsp flour
• 2 cups of milk
• A pinch of nutmeg
• 150 g of grated kefalotyri cheese and another 120 g.

Preparation:

1. EggplantsWash the eggplants and trim the ends. Peel the skin into 1-cm strips, leaving the striped eggplants. Slice into 0.8-cm-thick slices. Season the slices with salt and pepper on both sides and let them rest for 30 minutes. Then rinse and pat dry.
   
   Heat oil in a large saucepan and fry the eggplant slices on both sides until golden brown. Place the cooked slices on paper towels to drain off excess oil.
2. Preheat oven to 170°C.
3. Meat sauceMelt the butter in a large skillet. Add the onion and cook for 3-4 minutes until soft. Then add the ground beef and cook for another 6 minutes, until browned. Pour in the wine and let it evaporate. Next, add the tomato paste, water, and parsley, salt, pepper, and cinnamon. Simmer for 30 minutes, then remove from the heat and let cool.
4. Béchamel sauceMelt the butter in a medium saucepan. Stir in the flour and gradually add the milk. Cook, stirring, until a thick, smooth sauce forms. Add the nutmeg, salt, and pepper. Cool the sauce. Add 120 g of cheese and mix well.
5. Assembling moussakaGrease a 22 x 32 x 5 cm baking dish with butter. Layer alternately half the eggplant and half the minced meat until everything is covered. Drizzle the moussaka with béchamel sauce and sprinkle with the remaining cheese.
6. Place in the oven and bake for 40 minutes. Then remove the pan and transfer to a wire rack. Cool for 20 minutes. Cut the moussaka into 7cm squares and serve warm.
   
   Recipe Greek moussaka.