Instructions

• Preheat oven to 375°F (190°C).
• Sauté sliced eggplants in olive oil until browned. Set aside.
• In the same pan, cook chopped onions and minced garlic until softened.
• Add ground lamb or beef and brown. Stir in crushed tomatoes, red wine, and spices.
• In a separate saucepan, make béchamel sauce: melt butter, whisk in flour, add milk, and cook until thickened.
• Remove from heat and stir in Parmesan cheese and egg yolks.
• In a baking dish, layer eggplants and meat mixture. Top with béchamel sauce.
• Bake for 40-45 minutes until golden brown. Let it cool before slicing.
• Serve slices of moussaka warm and enjoy this Greek classic!