Greek Moussaka (layered casserole with béchamel sauce)

Ingredients:

Vegetables

• 1 medium-sized eggplant
• 3 medium red potatoes, sliced ​​into 0.5 cm slices, or 2 large ones
• Salt
• 2 tbsp. l. olive oil
• 1/4 tsp ground black pepper

Meat sauce

• 225 g of ground beef
• 1 chopped onion
• Salt
• 1 tbsp. l. olive oil
• 2 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 crushed cloves of garlic
• 1/2 cup red wine
• 1 can (225 g) of tomato sauce

Béchamel sauce

• 5 tbsp (75 g) butter
• 5 tablespoons of wheat flour
• 4 cups very warm (microwaved) milk
• 3/4 tsp coarse salt
• 1/4 tsp ground black pepper
• 1/8 tsp ground nutmeg
• Vegetable oil for greasing the pan
• 3/4 tbsp. grated parmesan

Preparation:

1. For vegetables: Preheat oven to 205°C. Boil potato slices for 5 minutes (no longer) in heavily salted boiling water.
   
   Meanwhile, slice the eggplant into 0.5 cm thick slices, brush them with olive oil, and sprinkle 1/2 teaspoon of salt and pepper on both sides. Place them on a baking sheet and bake in the oven for 6-7 minutes per side. Reserve the potato and eggplant slices for assembling the casserole.
2. For the meat sauce: In a large saucepan over medium heat, sauté the onion with a little salt in olive oil. After 5 minutes, add the ground beef and sauté until golden brown, 7-8 minutes.
   
   Add oregano, cinnamon, nutmeg, and garlic and sauté until fragrant. Increase the heat, then deglaze the pan with red wine, bring to a boil, and reduce for 1-2 minutes. Add the tomato sauce, reduce the heat, and simmer for 5 minutes. Remove the sauce from the heat.
3. For the béchamel sauce: In a large skillet over medium heat, melt the butter, add the flour, and cook, whisking, until a paste forms. Stir for 2 minutes, letting the mixture simmer.
   
   Slowly pour in the warm milk, whisking constantly to avoid lumps. When the sauce begins to boil, reduce the heat to low and simmer until thickened, about 10 minutes, whisking frequently. Season with salt, pepper, and nutmeg.
4. To assemble the moussaka: Preheat oven to 180°C. Before assembling, taste each of the 4 layers to ensure they are seasoned well.
   
   Grease a 9 x 13-inch baking dish with vegetable oil. Place the potato slices in the dish, pressing them gently into the dish. Sprinkle with 3 tablespoons of Parmesan cheese. Place the eggplant slices on top of the potatoes. Sprinkle with another 3 tablespoons of Parmesan cheese.
   
   Top with the meat sauce, then another 3 tablespoons of Parmesan cheese. Finish assembling the casserole with the béchamel sauce and sprinkle the last 3 tablespoons of cheese on top. Cover the dish with foil (lightly sprayed with vegetable oil) and bake for 30 minutes. Then remove the foil and continue baking for another 30 minutes.