👨🍳 Instructions
🔹 1. Prepare the Eggplants
1️⃣ Slice the eggplants into ½ cm thick rounds. Sprinkle with salt and let them sit for 20 minutes to remove bitterness.
2️⃣ Rinse and pat dry. Brush with olive oil and bake at 200°C (400°F) for 20 minutes or grill until golden brown.
🔹 2. Cook the Meat Sauce
3️⃣ Heat olive oil in a pan, sauté onion and garlic until soft.
4️⃣ Add minced meat and cook until browned.
5️⃣ Stir in tomato paste, crushed tomatoes, wine, cinnamon, oregano, salt, and pepper.
6️⃣ Simmer for 20 minutes until thick.
🔹 3. Make the Béchamel Sauce
7️⃣ Melt butter in a saucepan, whisk in flour, and cook for 1 minute.
8️⃣ Gradually add milk, whisking constantly until thickened.
9️⃣ Add nutmeg, salt, and Parmesan. Remove from heat and stir in the egg yolk.
🔹 4. Assemble & Bake
🔟 In a greased baking dish, layer half of the eggplant, all the meat sauce, then the remaining eggplant.
1️⃣1️⃣ Pour the béchamel sauce on top, spreading evenly.
1️⃣2️⃣ Bake at 180°C (350°F) for 40-45 minutes until golden.
1️⃣3️⃣ Let it rest for 15 minutes before slicing.
😍 Enjoy this incredibly flavorful, creamy, and satisfying moussaka! 💙🇬🇷