Moussaka

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• Eggplantsliced 1/2-inch thick2
• Ground Lamb500 g
• Onionfinely chopped1
• Garlicminced3 cloves
• Canned Crushed Tomatoes400 g
• Cinnamon1 tsp
• Nutmeg½ tsp
• Red Wine½ cup
• Butter75 g
• All-purpose Flour75 g
• Milk750 ml
• Eggs2
• Saltto tastepinch
• Black Pepperto tastepinch
• Olive Oil4 tbsp

1. 1

   Preheat oven to 180°C (350°F). Brush eggplant slices with olive oil and arrange in a single layer on baking sheets. Bake for 20–25 minutes, flipping halfway, until tender and lightly browned. Set aside.

2. 2

   In a large pot, heat 2 tbsp olive oil over medium heat. Add chopped onion and sauté for 5–7 minutes until softened.

3. 3

   Add minced garlic and cook for 1 minute more until fragrant.

4. 4

   Add ground lamb and cook, breaking it up with a spoon, until browned, about 8–10 minutes.

5. 5

   Drain off any excess fat. Stir in crushed tomatoes, cinnamon, nutmeg, red wine, salt, and pepper. Simmer for 20 minutes, stirring occasionally.

6. 6

   While the meat sauce simmers, prepare the béchamel. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.

7. 7

   Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 8–10 minutes. Remove from heat and let cool slightly.

8. 8

   Whisk in the eggs one at a time until well combined. Season with salt and pepper.

9. 9

   Assemble the moussaka. In a large baking dish, layer half of the eggplant slices. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices.

10. 10

    Pour the béchamel sauce over the top layer of eggplant, spreading it to cover completely.

11. 11

    Bake in the preheated oven for 45–60 minutes, or until the top is golden brown and bubbly.

12. 12

    Let it rest for at least 20–30 minutes before slicing and serving.