Moussaka

The pride of Greece! A fantastic casserole with layers of eggplant, cinnamon-scented meat sauce, and a rich topping of béchamel sauce.

• 2 large eggplants
• 1 tsp salt
• 0.5 dl olive oil for frying
• 500 g minced lamb (or beef)
• 1 yellow onion, finely chopped
• 2 garlic cloves, pressed
• 400 g crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cinnamon
• 0.5 tsp dried oregano
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 5 dl milk
• 2 egg yolks
• 2 dl shredded hard cheese (e.g., Kefalotyri or Parmesan)

Method

1. 1
   Slice eggplants into 1 cm thick rounds. Sprinkle with salt and let sit for 20 minutes. Pat dry, brush with olive oil, and brown in a pan (or roast in oven) until soft.
2. 2
   Prepare the meat sauce: Sauté onion and garlic in olive oil. Add mince and brown. Stir in tomato paste, crushed tomatoes, cinnamon, and oregano. Simmer for 20 minutes.
3. 3
   Make the béchamel: Melt butter in a saucepan, whisk in flour. Gradually add milk while whisking. Simmer until thickened. Let cool slightly, then whisk in egg yolks and half of the cheese.
4. 4
   Preheat oven to 180°C (350°F).
5. 5
   Layer eggplant and meat sauce in a baking dish. Pour the béchamel over the top and sprinkle with remaining cheese.
6. 6
   Bake for 45–50 minutes until golden and bubbly. Let rest for 10 minutes before serving.