Moussaka

Ingredients:

For the meat sauce:

• 1 lb (450g) ground lamb or beef
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons olive oil

For the eggplant layer:

• 2 large eggplants, sliced into 1/4-inch thick rounds
• Salt
• Olive oil for brushing

For the bechamel sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 eggs, lightly beaten

For assembly:

• Grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Start by preparing the eggplant layer. Lay the eggplant slices on a baking sheet and sprinkle them with salt. Let them sit for about 30 minutes to release excess moisture. Afterward, pat them dry with paper towels and brush both sides with olive oil. Place the slices on a baking sheet and roast them in the preheated oven for 20-25 minutes until they’re soft and slightly golden. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
4. Add the ground lamb or beef to the skillet and cook until it’s browned and cooked through. Use a wooden spoon to break up any clumps of meat.
5. Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, cinnamon, salt, and pepper. Simmer the sauce for about 15 minutes, stirring occasionally. Adjust the seasoning to your taste.
6. While the meat sauce simmers, prepare the bechamel sauce. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes until it’s well combined and slightly golden.
7. Gradually pour in the milk while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, stirring constantly until it thickens. Remove the saucepan from the heat and season the sauce with ground nutmeg, salt, and pepper.
8. Allow the bechamel sauce to cool slightly, then whisk in the beaten eggs until they’re fully incorporated.
9. To assemble the moussaka, spread half of the meat sauce in an even layer on the bottom of a greased baking dish (about 9×13 inches). Arrange the roasted eggplant slices on top of the meat sauce. Pour the remaining meat sauce over the eggplant layer.
10. Finally, pour the bechamel sauce over the top, spreading it evenly with a spatula. Sprinkle a generous amount of grated Parmesan cheese on top.
11. Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden and bubbly.
12. Once cooked, remove the moussaka from the oven and let it rest for about 15 minutes before serving. This will help it set and make it easier to cut into neat portions.