Ingredients
- 500 g (1 lb) beef mince
- 2 eggplants, sliced and roasted
- 3 potatoes, sliced and fried
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped tomatoes
- 1/2 cup red wine Ktima Pavlidi
- 1/2 cup olive oil Aenaon
- 1/2 cup grated Parmesan cheese
For the Béchamel Sauce:
- 50 g (3.5 tbsp) butter Militsopoulos
- 50 g (1/3 cup) flour Petra
- 500 ml (2 cups) milk
- 1/4 tsp nutmeg Batavia
- Salt Afrina and pepper Batavia
Instructions
- In a saucepan, heat the olive oil and sauté the onion and garlic until translucent.
- Add the mince and cook until browned.
- Deglaze with the wine and add the tomatoes. Cook for 20 minutes until the sauce thickens.
- Prepare the béchamel sauce: melt the butter, add the flour, and stir for 1 minute. Gradually add the milk and cook until thickened. Season with salt, pepper, and nutmeg.
- Assemble the moussaka in layers: potatoes, mince, eggplants, and top with the béchamel sauce. Sprinkle with Parmesan cheese.
- Bake at 180°C (350°F) for 45-50 minutes until the top is golden brown.
