Greek Lamb Moussaka

Ingredients

Instructions

1. 1

   PREP THE EGGPLANT: Slice eggplants into 1/4-inch rounds. Arrange on paper towels and sprinkle both sides generously with salt. Let drain for 30 minutes - this draws out bitter liquid and helps them cook better. Pat completely dry with paper towels, pressing firmly.

2. 2

   ROAST THE EGGPLANT: Preheat oven to 400°F. Brush both sides of eggplant slices with olive oil and arrange on baking sheets in a single layer. Roast 18-20 minutes, flipping halfway, until golden and tender. Set aside. Reduce oven to 375°F for baking.

3. 3

   MAKE THE MEAT SAUCE: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ground lamb and break into small pieces. Brown for 5-6 minutes until no longer pink. Add diced onion and cook 4-5 minutes until softened. Add garlic, cook 30 seconds. Add crushed tomatoes, cinnamon, and allspice. Season with salt and pepper. Simmer 15-20 minutes until thickened.

4. 4

   MAKE THE BECHAMEL: Melt butter in a saucepan over medium heat. Whisk in rice flour to form a paste (roux). Cook 1 minute, whisking constantly. Slowly pour in milk, whisking continuously to prevent lumps. Cook 8-10 minutes, whisking often, until sauce thickens and coats the back of a spoon.

5. 5

   FINISH THE BECHAMEL: Remove from heat. Let cool 2 minutes. Whisk in egg yolks one at a time (adding them too hot will scramble them). Stir in grated parmesan and nutmeg. Season with salt and pepper. The sauce should be thick but pourable.

6. 6

   ASSEMBLE: Grease a 9x13 inch baking dish. Layer half the eggplant slices on the bottom, overlapping slightly. Spread half the meat sauce evenly over top. Repeat with remaining eggplant and meat sauce. Pour the béchamel over the top, spreading to cover completely and reach the edges.

7. 7

   BAKE: Place dish on a baking sheet (to catch any overflow). Bake at 375°F for 45-50 minutes until the top is golden brown and bubbling around the edges. The béchamel should be set with a beautiful golden crust.

8. 8

   REST AND SERVE: Let rest 15-20 minutes before cutting - this is essential for clean slices. The moussaka will continue to set as it rests. Cut into squares and serve with a simple green salad.