Moussaka

Slice eggplant lengthwise into 1/4-inch planks. Brush both sides lightly with olive oil and arrange on baking sheets. Bake at 400°F for 15–20 minutes until soft and lightly golden; set aside.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it apart, until browned, about 5 minutes. Drain excess fat if needed.

Stir in diced onion and garlic; cook until softened, about 3 minutes. Add tomato paste and stir to coat for 1 minute.

Add canned tomatoes, red wine, oregano, cinnamon, salt, and pepper. Simmer uncovered for 10–15 minutes until thickened. Taste and adjust seasoning.

In a saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook for 1 minute, stirring constantly.

Gradually whisk in warm milk until smooth. Continue cooking, stirring often, until thickened, about 5–7 minutes. Season with salt, pepper, and nutmeg. Remove from heat and stir in Parmesan.

Spread a thin layer of meat sauce on the bottom of a 9×13 baking dish. Arrange a layer of eggplant slices, slightly overlapping.

Spread a layer of meat sauce over the eggplant, then a layer of béchamel. Repeat layers, ending with a generous layer of béchamel on top.

Bake at 375°F for 35–45 minutes until the top is golden brown and bubbling at the edges. Let rest for 5–10 minutes before serving.

Cut into squares and serve warm. Garnish with fresh parsley or oregano if desired.