Transport your taste buds to the Mediterranean with this savory moussaka, a traditional Greek dish made with layers of eggplant, spiced ground beef or lamb, and creamy béchamel sauce. Whether you're a fan of Mediterranean cuisine or looking to explore new flavors, this moussaka recipe is a must-try. It's the perfect hearty and satisfying meal that's sure to become a new favorite.

Ingredients

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

• salt to taste

• ¼ cup olive oil

• 1 tablespoon butter

• 1 pound lean ground beef

• 2 onions, chopped

• 1 clove garlic, minced

• ground black pepper to taste

• 2 tablespoons dried parsley

• ½ teaspoon fines herbs

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg, divided

• 1 (8 ounce) can tomato sauce

• ½ cup red wine

• 1 egg, beaten

• 4 cups milk

• ½ cup butter

• 6 tablespoons all-purpose flour

• ground white pepper, to taste

• 1 ½ cups freshly grated Parmesan cheese

Directions

1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

2. Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.

3. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

4. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

5. Scald milk in a saucepan over medium heat.

6. At the same time, melt 1/2 cup butter in a large skillet over medium heat.

7. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.

8. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

9. Arrange a single layer of eggplant in the prepared baking dish.

10. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.

11. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.

12. Bake in the preheated oven until bubbly and browned, about 1 hour.

13. Serve hot and enjoy!