Moussaka

Preheat your oven to 375°F (190°C).

Prep the ingredients per the instructions above.

Place the sliced eggplant on a baking sheet and sprinkle both sides with salt. Let them sit for about 15 minutes to release excess moisture. Rinse the eggplant slices and pat them dry with a paper towel.

Heat olive oil in a skillet over medium heat. Add the ground lamb, chopped onion, and minced garlic. Cook until the meat is browned and the onion is softened.

Add the diced tomatoes, dried oregano, ground cinnamon, salt, and pepper to the skillet. Stir well and simmer for 10 minutes.

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until well combined.

Slowly pour in the milk while whisking constantly. Continue whisking until the mixture thickens to a smooth consistency. Season with salt and pepper.

Grease a baking dish with olive oil. Layer half of the eggplant slices in the bottom of the dish. Spread half of the meat mixture over the eggplant. Repeat the layers with the remaining eggplant and meat mixture.

Pour the bechamel sauce over the top layer of the moussaka. Sprinkle breadcrumbs and grated Parmesan cheese on top.

Bake in the preheated oven for about 40 minutes or until the top is golden brown and bubbly.

In a large bowl, combine the cubed watermelon, crumbled feta cheese, sliced red onion, and chopped mint leaves.

In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to make the dressing. Season with salt and pepper.

Drizzle the dressing over the watermelon mixture and toss gently to coat.

Heat a nonstick pan over medium heat. Warm the pita on both sides. Quarter or cut into wedges.