**Moussaka

Ingredients:

For the eggplant:

– 2 large eggplants, sliced into 1/2-inch thick rounds
– Salt, for drawing out moisture

For the meat sauce:

– 1 pound ground lamb or beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 teaspoons dried oregano
– 1 teaspoon dried thyme
– Salt and pepper, to taste

For the béchamel sauce:

– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste

For assembly:

– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F (190°C).

2. Prepare the eggplant:

– Sprinkle both sides of the eggplant slices with salt.
– Let them sit for 30 minutes to draw out moisture.
– Rinse and pat dry.

3. Cook the eggplant:

– Brush both sides with olive oil.
– Grill or bake until golden brown.

4. Prepare the meat sauce:

– Cook the ground lamb or beef until browned.
– Add onion, garlic, tomato puree, beef broth, tomato paste, oregano, thyme, salt, and pepper.
– Simmer for 20 minutes.

5. Prepare the béchamel sauce:

– Melt butter in a saucepan.
– Whisk in flour.
– Gradually add milk, whisking continuously.
– Bring to a simmer and cook until thickened.
– Remove from heat and stir in Parmesan cheese.

6. Assemble the Moussaka:

– In a 9×13-inch baking dish, create a layer of eggplant slices.
– Spread half of the meat sauce over the eggplant.
– Sprinkle with half of the Parmesan cheese.
– Repeat the layers.
– Top with the béchamel sauce.

7. Bake for 45 minutes, or until golden brown.

8. Sprinkle with parsley and serve hot.

Enjoy your delicious homemade Moussaka!