Greek Moussaka

Instructions

1. Prepare eggplant: Salt eggplant slices and let rest for 30 minutes. Pat dry and fry in olive oil until golden brown. Drain on paper towels.
2. Make meat sauce: In a large pan, cook ground meat until browned. Add onions and garlic, cook until soft. Stir in tomatoes, wine, cinnamon, oregano. Simmer for 20 minutes.
3. Make béchamel: Melt butter in a saucepan. Add flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Stir in Parmesan cheese.
4. Layer moussaka: In a baking dish, layer half the eggplant, then all the meat sauce, then remaining eggplant. Top with béchamel sauce.
5. Bake: Preheat oven to 375°F. Bake for 45 minutes until golden and bubbly.
6. Rest: Let rest for 15 minutes before serving. Garnish with fresh parsley.