Spanakopita

1. Prepare the Eggplant:

• Preheat your oven to 200°C (390°F).
• Arrange the eggplant slices on a baking tray, brush with olive oil, and sprinkle with a little salt.
• Bake for 20 minutes, flipping halfway, until tender and lightly golden. Set aside.

2. Make the Meat Sauce:

• Heat olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until soft and fragrant.
• Add the ground meat, breaking it apart, and cook until browned.
• Stir in the tomato paste, crushed tomatoes, and wine (if using).
• Season with cinnamon, oregano, allspice, salt, and pepper. Simmer for 20-30 minutes, stirring occasionally, until the sauce thickens.

3. Prepare the Béchamel Sauce:

• In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
• Gradually whisk in the warmed milk, ensuring no lumps form.
• Continue to cook, stirring constantly, until the sauce thickens.
• Remove from heat and stir in the nutmeg, Parmesan cheese, and egg yolk. Set aside.

4. Assemble the Moussaka:

• Lower the oven temperature to 180°C (350°F).
• In a greased 9x13-inch baking dish, layer half the eggplant slices, followed by the meat sauce, and then the remaining eggplant.
• Pour the béchamel sauce over the top, spreading evenly. Sprinkle with Parmesan cheese.

5. Bake:

• Bake for 40-50 minutes, or until the top is golden brown and bubbly.
• Let the moussaka rest for 15 minutes before slicing to allow the layers to set.