Name: Classic Moussaka
Ingredients: 1 pound lean ground beef; 6 medium/big eggplants, peeled and sliced; 0.5 cup olive oil; 1 medium onion, finely chopped; 1 cup ripe tomatoes, diced; 0.5 cup crumbled feta cheese (optional); Breadcrumbs; 1 egg; 2 bay leaves; 0.25 teaspoon allspice; 0.25 teaspoon cinnamon; 1 pinch of clove powder; Salt and pepper; 0.5 teaspoon oregano; 1 liter milk, room temperature; 1 cup all purpose flour; 0.25 pound butter (or half olive oil, half butter); 1 teaspoon salt; 0.33 teaspoon nutmeg; Pepper

Ingredients: 20

Savor the flavors of the Mediterranean with this classic moussaka recipe. Layers of tender eggplant, seasoned ground beef, and a creamy béchamel sauce come together to create a comforting and satisfying dish that is a staple in Greek cuisine.

Ingredients

1	pound lean ground beef
6	medium/big eggplants, peeled and sliced
¹⁄₂	cup olive oil
1	medium onion, finely chopped
1	cup ripe tomatoes, diced
¹⁄₂	cup crumbled feta cheese (optional)
•	breadcrumbs
1	egg
2	bay leaves
¹⁄₄	teaspoon allspice
¹⁄₄	teaspoon cinnamon
1	pinch of clove powder
•	salt and pepper
¹⁄₂	teaspoon oregano
1	liter milk, room temperature
1	cup all purpose flour
¹⁄₄	pound butter (or half olive oil, half butter)
1	teaspoon salt
¹⁄₃	teaspoon nutmeg
•	pepper

Instructions

1.	Preheat the oven to 390°F (200°C).
2.	Rinse, peel, and slice the eggplants into 1/6-inch (5mm) thick slices.
3.	Place the eggplant slices on baking sheets lined with parchment paper, drizzle with olive oil, and bake for about 20 minutes until golden brown.
4.	Sprinkle the baked eggplants with salt and oregano and set aside.
5.	In a saucepan over medium-high heat, sauté the onion in olive oil for 2 minutes.
6.	Add the ground beef and cook for about 10 minutes, breaking it apart with a fork.
7.	Stir in diced tomatoes, bay leaves, salt, pepper, allspice, cinnamon, and clove powder. Cook for 15 minutes.
8.	Add the feta cheese, stir, and remove from heat when most of the liquid has evaporated.
9.	Let the meat mixture cool slightly, then mix in breadcrumbs and beaten egg.
10.	Remove bay leaves from the meat mixture.
11.	Layer half of the eggplant slices in a 14x10-inch (34x25cm) baking pan, then spread the meat mixture evenly over the eggplants.
12.	Top with the remaining eggplant slices and set aside.
13.	In a saucepan over medium heat, melt the butter (or butter and olive oil) and stir in the flour.
14.	Gradually add the warm milk, stirring constantly until a thick sauce forms. Season with salt, pepper, and nutmeg.
15.	Pour the sauce over the eggplant and meat layers in the baking pan.
16.	Bake for about 45 minutes until golden brown.
17.	Allow the moussaka to cool slightly before serving.