Lamb and Eggplant Moussaka

Ingredients:

• 1 lb ground lamb
• 2 large eggplants, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1/4 cup tomato paste
• 1/2 cup red wine
• 1 tsp cinnamon
• 1 tsp oregano
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/4 tsp nutmeg
• 1 egg, beaten

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, brown the ground lamb over medium heat. Add the onion and garlic, and cook until softened.
3. Stir in the diced tomatoes, tomato paste, red wine, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
4. In a separate pan, heat the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Slowly whisk in the milk until smooth. Add the nutmeg and cook until thickened.
5. In a greased baking dish, layer half of the sliced eggplants. Top with the lamb mixture. Repeat the layers, finishing with eggplant on top.
6. Pour the milk mixture over the top layer of eggplant. Sprinkle with Parmesan cheese.
7. Bake in the preheated oven for 45-50 minutes, or until the top is golden and bubbly.
8. Let the moussaka rest for 10 minutes before slicing and serving.