Classic Greek Moussaka with Eggplant: A Traditional and Comforting Dish

Ingredients

• 2-3 large eggplants, sliced into 1/4-inch thick rounds
• Salt, for sprinkling
• Olive oil, for brushing and frying
• 1 pound (450g) ground beef or lamb
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional, but recommended)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 bay leaf
• Salt
• freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (optional)
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1/2 cup grated Parmesan or Kefalotyri cheese
• 1/4 teaspoon ground nutmeg
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan or Kefalotyri cheese (for topping)
• Fresh parsley, chopped (for garnish)