Ingredients:
1 lb of ground beef or lamb
1 onion, finely chopped
2 cloves of garlic, minced
1/4 cup of chopped parsley
1/4 cup of chopped dill
1/4 cup of chopped mint
1/4 cup of crumbled feta cheese
1/4 cup of grated kefalograviera or parmesan cheese
1/4 tsp of nutmeg
Salt and pepper, to taste
1 package of phyllo dough
1/2 cup of melted butter
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants and season them with salt and pepper. Heat a skillet over medium-high heat and cook the eggplant slices until they are golden brown on both sides. Remove them from the skillet and set them aside.
In the same skillet, brown the ground meat over medium heat. Drain the fat and add the onions, garlic, diced tomatoes, oregano, cinnamon, and red wine. Season with salt and pepper and let it simmer for 10 minutes.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Gradually add the milk, whisking constantly, until the sauce thickens. Remove from heat and let it cool for a few minutes. Whisk in the eggs, one at a time, and season with salt and pepper.
Grease a baking dish with butter. Spread a layer of the ground meat mixture on the bottom of the dish. Top it with a layer of eggplant slices, followed by a layer of grated cheese. Repeat the layers until you have used up all the ingredients, ending with a layer of grated cheese on top.
Pour the béchamel sauce over the top of the moussaka, spreading it evenly.
Bake the moussaka in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
Remove the moussaka from the oven and let it cool for a few minutes before slicing and serving.