Traditional greek moussaka

• 2 large eggplants, sliced into rounds
• 1 large zucchini, sliced into rounds
• 450 g ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400 g) crushed tomatoes
• 5 ml dried oregano
• 2 ml ground cinnamon
• Salt and black pepper to taste
• 120 ml olive oil
• 470 ml Béchamel sauce (butter, flour, milk, and a pinch of nutmeg)
• 120 ml grated kefalotyri or parmesan cheese

1. Preheat oven to 400°F (200°C). Brush eggplant and zucchini slices with olive oil, place on baking sheets, and roast for 15-20 minutes until softened.
2. In a large skillet, sauté onion and garlic in olive oil until translucent. Add the ground meat and cook until browned.
3. Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes until the sauce thickens.
4. In a baking dish, layer half of the eggplant and zucchini. Spread the meat sauce over the vegetables.
5. Layer the remaining vegetables on top. Pour the Béchamel sauce over the final layer and sprinkle with grated cheese.
6. Bake for 30-40 minutes until the top is golden brown and bubbling.
7. Let it rest for 15 minutes before slicing.

Serve warm with a fresh Greek salad (horiatiki) and crusty bread. Pairs well with a glass of dry red wine.