Greek Moussaka

Ingredients

• Grated parmesan cheese - 1/2 cup
• 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 paste - 2 tablespoons
• Canned diced tomatoes - 1 can (14 oz)
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Ground lamb or beef - 1 pound
• Eggplant - 2 large, sliced

Instructions

1. Preheat the oven to 375°F.
2. Place the sliced eggplant on a baking sheet and brush with olive oil. Bake for 15 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 lamb or beef to the skillet and cook until browned. Drain any excess fat.
5. Stir in the canned diced tomatoes, tomato paste, red wine, cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes.
6. In a separate skillet, heat olive oil over medium heat. Add the sliced potatoes and cook until golden brown.
7. In a greased baking dish, layer half of the cooked eggplant slices, followed by half of the meat mixture, and half of the sliced potatoes. Repeat the layers.
8. Pour the béchamel sauce over the top layer and sprinkle with grated Parmesan cheese.
9. Bake for 30-40 minutes, or until the top is golden brown and bubbly.
10. Allow to cool for a few minutes before serving. Enjoy!