Greece

For the meat sauce:

• 500 g ground beef or lamb
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 can (400 g) crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

For the eggplant layers:

• 2 large eggplants (sliced into 1 cm thick rounds)
• Olive oil (for brushing)
• Salt

For the béchamel sauce:

• 50 g butter
• 50 g all-purpose flour
• 500 ml milk
• 1/2 tsp ground nutmeg
• 1 egg (beaten)
• 100 g grated Parmesan or kefalotyri cheese
• Salt and pepper to taste

• Prepare the eggplant: Preheat your oven to 200°C (390°F). Arrange the sliced eggplant on a baking sheet and brush both sides with olive oil. Sprinkle with a pinch of salt. Roast in the oven for 20-25 minutes, turning halfway through, until soft and golden. Set aside to cool.
• Cook the meat sauce: Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened. Add the ground beef or lamb and cook until browned. Stir in the crushed tomatoes, tomato paste, red wine, cinnamon, allspice, oregano, salt, and pepper. Reduce the heat and simmer for 20 minutes, allowing the flavors to meld together.
• Prepare the béchamel sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes to make a roux. Gradually add the milk while whisking continuously to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes. Remove from heat, then stir in the nutmeg, beaten egg, and grated cheese. Season with salt and pepper.
• Assemble the moussaka: In a greased baking dish (about 20x30 cm), layer the roasted eggplant slices to cover the bottom. Top with a layer of the meat sauce, followed by another layer of eggplant. Pour the béchamel sauce over the top and smooth it out evenly.
• Bake the moussaka: Preheat the oven to 180°C (350°F) and bake the moussaka for 40-45 minutes, or until the top is golden and bubbly. Let it cool for 10-15 minutes before slicing and serving.

Moussaka is a beloved dish across the Balkans and the Middle East, but the Greek version, with its rich layers of eggplant, savory meat sauce, and creamy béchamel, is perhaps the most famous. It's often enjoyed as a comforting family meal or during festive occasions. Moussaka's origins can be traced to ancient times, though the dish we know today was popularized in Greece in the early 20th century!