Moussaka

Make Moussaka at home

Ingredients

• 3 large eggplants, sliced 1/2 inch thick
• Olive oil
• 1 onion, chopped
• 1 1/2 lb (680 g) ground lamb or beef
• 3 garlic cloves
• 1 can (14 oz) crushed tomatoes
• 1/2 cup (120 ml) stock
• 1 tsp cinnamon, 1 tsp oregano
• 3 tbsp butter, 1/4 cup flour, 2 cups milk
• 2 egg yolks
• 1/2 cup grated kefalotyri or Parmesan
• Pinch of nutmeg

How it's made

1. Salt the eggplant slices, rest 20 minutes, pat dry, then brush with oil and roast at 425 F (220 C) until golden.
2. Cook the onion and meat until browned, add garlic, tomatoes, stock, cinnamon and oregano, and simmer 25 minutes.
3. For the bechamel, melt butter, whisk in flour, then milk; simmer until thick and stir in nutmeg and cheese; whisk in yolks off the heat.
4. Layer half the eggplant in a 9x13-inch dish, spoon over the meat sauce, and top with the rest of the eggplant.
5. Pour the bechamel over the top.
6. Bake at 350 F (175 C) for 45 minutes until golden.
7. Rest 20 minutes before cutting.