Moussaka

Directions

1. 1
   For the eggplant
2. 2
   Preheat oven to 400F
3. 3
   Place the eggplant slices in a single layer on a baking sheet lined with nonstick foil or baking paper.
4. 4
   Brush with olive oil and season with salt and pepper.
5. 5
   Bake for 25-30 minutes or until golden.
6. 6
   For the Meat Sauce
7. 7
   While the eggplant cooks, start the meat sauce.
8. 8
   Heat 1 tablespoon of the oil in a large pan over medium heat. Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
9. 9
   Fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
10. 10
    Add the tomato paste and stir into the meat.
11. 11
    Stir in the wine and allow to cook down.
12. 12
    Add the tomatoes, sugar, parsley, and fresh mint. Stir together, season with salt and pepper. Lower the heat and simmer for 25 minutes.
13. 13
    For the Topping
14. 14
    Add feta cheese, eggs, sour cream, and pepper to a food processor or mixer. Pulse to until smooth and combined.
15. 15
    To Assemble
16. 16
    Line a baking pan with a layer of the roasted eggplant.
17. 17
    Add a layer of the greek meat sauce. Smooth the topping over the layers in the pan.
18. 18
    Sprinkle with parsley and bake until golden. About 30 minutes.
19. 19
    Serve hot.