Moussaka

Preheat the oven to 375°F (190°C).

Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out the moisture. Rinse and pat them dry.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the eggplant slices in batches until they are golden brown on both sides. Add more oil as needed. Set aside the eggplant slices.

In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until soft and golden. Add the garlic and cook for another minute.

Add the ground beef to the skillet and cook until it is browned. Pour in the red wine and let it simmer until most of the liquid has evaporated. Stir in the crushed tomatoes and ground cinnamon. Season with salt and pepper. Let the sauce simmer on low for about 20 minutes.

In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for a couple of minutes, then gradually pour in the warmed milk while whisking constantly to prevent lumps. Cook until the sauce thickens. Remove from heat and stir in half of the grated Parmesan cheese. Season the bechamel sauce with ground nutmeg, salt, and pepper.

In a baking dish, layer half of the eggplant slices, then spread the meat sauce over the eggplants. Add another layer of the remaining eggplant slices. Pour the bechamel sauce evenly on top and sprinkle with the remaining Parmesan cheese.

Bake in the preheated oven for 45 minutes or until the top is golden and bubbly. Allow the moussaka to cool for a few minutes before serving.