Greek Moussaka

• 2 large eggplants, sliced 1cm thick
• 500g ground lamb
• 1 onion, diced
• 4 garlic cloves
• 400g crushed tomatoes
• 100ml red wine
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp nutmeg
• For béchamel: 60g butter, 60g flour, 600ml milk, 2 eggs, 80g Kefalotyri or Parmesan

Instructions

1. 1

   Salt eggplant slices and let drain 30 minutes. Pat dry and fry or roast until golden.

2. 2

   Brown lamb with onion and garlic. Add wine, tomatoes, cinnamon, allspice, and nutmeg. Simmer 20 minutes until thick.

3. 3

   Make béchamel: melt butter, whisk in flour, add milk gradually. Cool slightly and whisk in eggs and cheese.

4. 4

   Layer in a baking dish: eggplant, meat sauce, eggplant, meat sauce. Top with béchamel.

5. 5

   Bake at 180°C (350°F) for 45 minutes until golden and set.

6. 6

   Cool 20 minutes before cutting — this is essential for clean slices.

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