Research a recipe for a specific dish
Here's a recipe I found that should serve around 8 people:

Ingredients:
- 2 large eggplants
- 2 potatoes
- Olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef or lamb
- 1/2 cup red wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped fresh parsley
- Salt and ground black pepper
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon ground nutmeg
- 3 egg yolks, beaten
- 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Slice the eggplants into 1/2-inch-thick rounds, salt them lightly, and place them in a colander to drain for around 30 minutes.

3. Peel and slice the potatoes into 1/4-inch-thick rounds. Place them on an oiled baking sheet and bake for around 20 minutes. After they're done, remove them from the oven and decrease the heat to 375 degrees Fahrenheit.

4. Rinse the eggplant slices and pat them dry. Place them on an oiled baking sheet and bake for around 20 minutes. 

5. Heat some oil in a large skillet over medium heat. Add the onion and garlic and cook until softened. Add the ground beef or lamb and cook until it is browned.

6. Stir in the red wine, diced tomatoes, tomato paste, oregano, and cinnamon. Season with salt and pepper. Simmer for around 20 minutes.

7. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk and cook, stirring frequently, until the sauce has thickened. Stir in the nutmeg and season with salt and pepper. Remove the sauce from the heat and quickly whisk in the beaten egg yolks.

8. To assemble the moussaka, place a layer of potatoes in the bottom of an 11x7-inch baking dish. Add a layer of eggplant on top. Spread the meat sauce over the eggplant and
Dish: Greek Moussaka
Below is an instruction that describes a task, paired with an input that provides further context. Write a response that appropriately completes the request.

### Instruction:
Research a recipe for a specific dish

### Input:
Dish: Greek Moussaka

### Response:
Here's a recipe I found that should serve around 8 people:

Ingredients:
- 2 large eggplants
- 2 potatoes
- Olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef or lamb
- 1/2 cup red wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped fresh parsley
- Salt and ground black pepper
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon ground nutmeg
- 3 egg yolks, beaten
- 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.

2. Slice the eggplants into 1/2-inch-thick rounds, salt them lightly, and place them in a colander to drain for around 30 minutes.

3. Peel and slice the potatoes into 1/4-inch-thick rounds. Place them on an oiled baking sheet and bake for around 20 minutes. After they're done, remove them from the oven and decrease the heat to 375 degrees Fahrenheit.

4. Rinse the eggplant slices and pat them dry. Place them on an oiled baking sheet and bake for around 20 minutes. 

5. Heat some oil in a large skillet over medium heat. Add the onion and garlic and cook until softened. Add the ground beef or lamb and cook until it is browned.

6. Stir in the red wine, diced tomatoes, tomato paste, oregano, and cinnamon. Season with salt and pepper. Simmer for around 20 minutes.

7. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk and cook, stirring frequently, until the sauce has thickened. Stir in the nutmeg and season with salt and pepper. Remove the sauce from the heat and quickly whisk in the beaten egg yolks.

8. To assemble the moussaka, place a layer of potatoes in the bottom of an 11x7-inch baking dish. Add a layer of eggplant on top. Spread the meat sauce over the eggplant and