Greek Moussaka

Directions

• Prepare the Eggplant:
  Preheat your oven to 200°C (400°F).
  Lightly salt the eggplant slices and let them sit for 20 minutes to draw out moisture. Pat them dry
  with paper towel.
  Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
  Roast in the preheated oven for 20-25 minutes until they are golden and tender. Set aside.
• Make the Meat Sauce:
  Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and
  translucent.
  Add the ground meat, cooking until browned and crumbled.
  Stir in the tomato paste, crushed tomatoes, red wine (if using), cinnamon, allspice, bay leaf, salt, and pepper.
  Simmer on low heat for about 20 minutes, until the sauce thickens. Remove the bay leaf and set the sauce
  aside.
• Prepare the Béchamel Sauce:
  In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes, until it
  forms a smooth paste.
  Gradually whisk in the warmed milk, continuing to whisk until the sauce thickens and is smooth.
  Season with salt, pepper, and nutmeg. Remove from heat and stir in the grated Parmesan cheese.
  Once slightly cooled, whisk in the egg yolks, ensuring the mixture is well combined.
• Assemble the Moussaka:
  Preheat your oven to 180°C (350°F).
  In a large baking dish, start with a layer of roasted eggplant slices, followed by a layer of the meat sauce.
  Repeat layers, ending with a final layer of eggplant.
  Pour the béchamel sauce evenly over the top, spreading it out to cover the entire dish.
  Sprinkle the top with grated cheese and breadcrumbs (if using).
• Bake:
  Bake the Moussaka in the preheated oven for 45 minutes to 1 hour, until the top is golden brown and
  bubbling.
  Allow the dish to cool for 10-15 minutes before serving, to let the layers set.
  
• Serving Suggestions:
  Moussaka is best served warm, accompanied by a simple Greek salad or crusty bread.
  Garnish with a sprig of fresh parsley for a touch of color.