Moussaka

Cook This Meal

Ingredients

• 2 large Eggplant sliced into rounds
• 2 medium Potatoes thinly sliced
• 1 lb Ground lamb or beef
• 1 Onion finely chopped
• 3 cloves Garlic minced
• 1 can Crushed tomatoes about 14 oz
• 2 tbsp Tomato paste
• 1 tsp Cinnamon use lightly
• 1 tsp Oregano
• 3 tbsp Olive oil plus more if needed
• 3 tbsp Butter for bechamel
• 3 tbsp Flour for bechamel
• 2 cups Milk warm if possible
• 1/2 cup Parmesan cheese grated
• 1 Egg for bechamel
• Salt to taste
• Black pepper to taste
• Parsley optional for serving

Steps

1. Heat oven to 400 degrees F. Lightly oil eggplant and potato slices, season with salt, and roast until softened.
2. Cook onion in olive oil until softened, then add garlic for 30 seconds.
3. Add ground lamb or beef and cook until browned. Drain excess fat if needed.
4. Stir in tomato paste, crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer until thick, about 12 to 15 minutes.
5. Melt butter in a saucepan, whisk in flour, then slowly whisk in warm milk until smooth and thickened.
6. Remove bechamel from heat. Stir in parmesan, then whisk in the egg once the sauce cools slightly.
7. Layer potatoes in a baking dish, add eggplant, spread meat sauce over the top, then repeat if needed.
8. Pour bechamel over the top and smooth it gently.
9. Bake until bubbling and golden on top, about 35 to 40 minutes.
10. Rest for at least 20 minutes before slicing so the layers set.