How to make a Greek moussaka - the ultimate guide!

Name: How to make a Greek moussaka - the ultimate guide!
Ingredients: 2 large eggplant (/ aubergines, cut into even ½ - 1 cm slices); olive oil; 1 onion (finely chopped); 4 garlic cloves (crushed or chopped); 2 teaspoons cinnamon; 1½ teaspoons dried oregano; 1 pound ground beef (or lamb (ground beef = minced beef in UK/Australia)); 2 tablespoons tomato puree (/ paste mixed with about ½ cup/125ml water); ⅔ cup red wine; salt and pepper; 1 bunch fresh parsley (chopped); 2 ounces butter; 4 tablespoons plain flour; 2 cups milk (warmed slightly in the microwave or in a pan); 2 ounces parmesan cheese (or Italian pecorino / Greek kefalotiri if you can find it!); ¼ tsp nutmeg; 2 eggs (lightly whisked)

"The ultimate guide to making an easy #Greek #moussaka. Layer up delicious roasted #eggplant, meat sauce, and bechamel, and transport yourself to the shores of the #Mediterranean instantly!..."

INGREDIENTS

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2 large eggplant (/ aubergines, cut into even ½ - 1 cm slices)

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olive oil

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1 onion (finely chopped)

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4 garlic cloves (crushed or chopped)

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2 teaspoons cinnamon

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1½ teaspoons dried oregano

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1 pound ground beef (or lamb (ground beef = minced beef in UK/Australia))

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2 tablespoons tomato puree (/ paste mixed with about ½ cup/125ml water)

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⅔ cup red wine

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salt and pepper

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1 bunch fresh parsley (chopped)

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2 ounces butter

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4 tablespoons plain flour

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2 cups milk (warmed slightly in the microwave or in a pan)

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2 ounces parmesan cheese (or Italian pecorino / Greek kefalotiri if you can find it!)

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¼ tsp nutmeg

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2 eggs (lightly whisked)

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