Moussaka (Μουσακάς)

Ingredients

• 3 large eggplants, sliced lengthwise
• 750g ground lamb (or beef)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 400g crushed tomatoes
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon ground allspice
• Salt and pepper to taste

For the Béchamel:

• 100g butter
• 100g flour
• 1L warm milk
• 2 eggs, beaten
• 100g grated Parmesan
• Nutmeg to taste

Instructions

1. Salt the eggplant slices and let them drain for 1 hour. Rinse and pat dry.
2. Brush eggplants with olive oil and grill or bake until golden. Set aside.
3. In a large pan, brown the ground meat with onions and garlic.
4. Add tomato paste, crushed tomatoes, cinnamon, bay leaves, and allspice. Simmer for 30 minutes.
5. Make the béchamel: Melt butter, add flour to make a roux, gradually whisk in warm milk until thick.
6. Remove from heat, temper in eggs, add Parmesan and nutmeg.
7. Layer in baking dish: eggplant, meat sauce, repeat, finishing with béchamel on top.
8. Bake at 180°C (350°F) for 45 minutes until golden brown.