Greek Moussaka

Preheat the oven to 180°C (350°F).

Slice the eggplants into 1/2 inch thick slices, salt them on both sides, and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

In a large skillet, heat the olive oil over medium heat. Sauté the chopped onions and minced garlic until translucent, about 5 minutes. Add the ground lamb and cook until browned. Stir in the tomato puree, red wine, cinnamon, oregano, salt, and pepper. Simmer for about 15 minutes until the sauce thickens.

While the meat sauce simmers, prepare the béchamel sauce. In a saucepan, melt the butter over medium heat, whisk in the flour, and cook for 1 minute. Gradually add the milk whisking continuously until the sauce thickens. Season with nutmeg, salt, and pepper. Remove from heat and stir in the beaten eggs and half of the Parmesan cheese.

In a greased 9x13 inch baking dish, layer the eggplant slices, meat sauce, and finish with the béchamel sauce on top. Sprinkle the remaining Parmesan cheese on top. Bake for 45 minutes or until golden and set. Let cool for a few minutes before serving.