Classic Greek Moussaka

Cut the eggplant lengthwise into 1/2-inch thick slices and place on paper towels. Sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side.

Melt 1 tablespoon butter in a large skillet over medium heat.

Stir in lean ground beef, chopped onions, and minced garlic; season with salt and ground black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

Add dried parsley, fines herbs, ground cinnamon, and 1/4 teaspoon ground nutmeg.

Pour in tomato sauce and red wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

Scald milk in a saucepan over medium heat. Melt 1/2 cup butter in a large skillet over medium heat.

Whisk flour into butter until smooth. Gradually pour in scalded milk, whisking constantly until it thickens.

Season béchamel sauce with salt and ground white pepper.

Preheat the oven to 350 degrees F (175 degrees C).

Grease a baking dish with butter. Arrange a single layer of eggplant in the prepared baking dish.

Cover eggplant with meat sauce, then sprinkle 1/2 cup freshly grated Parmesan cheese on top.

Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.

Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon ground nutmeg. Cover with remaining grated Parmesan cheese.

Bake in the preheated oven until browned (about 1 hour). Serve hot!