Classic moussaka (Greek eggplant lasagna)

Step 1/5

• ¾ eggplants
• ¼ onion
• ¾ cloves garlic
• 125 g potatoes

• paper towels
• cutting board
• knife
• pot (large)

For the moussaka, slice the eggplants into approx. 1-cm/0.5-inch. slices, finely dice onion, and mince the garlic. Salt eggplant slices on both sides, spread out on paper towels, and set aside for approx. 20 min. In the meantime, scrub potatoes and boil with skin on for approx. 15 min. over medium heat, then set aside.

Step 2/5

• oil (for frying)
• 125 g ground lamb
• 1¼ tbsp tomato paste
• 200 g canned whole peeled tomatoes
• ¼ tsp cumin seed
• ¼ sprig rosemary
• ⅛ tsp ground cinnamon
• salt

• pot (large)

Heat oil in a pot over medium-high heat, add ground lamb and sauté for approx. 3 min. until browned, then add chopped onion and garlic. Add tomato paste and canned tomatoes. Stir to combine and season with salt, cumin, rosemary, and cinnamon. Turn heat down to low and leave to simmer for approx. 50 min.

Step 3/5

• oil (for frying)

• frying pan
• oven
• paper towels

Preheat oven to 200°C/400°F. In the meantime, pat the eggplant dry with paper towels. Heat oil in a frying pan over medium-high heat, and fry eggplant slices until golden brown on both sides. Transfer to a plate lined with paper towels to drain briefly.

Step 4/5

• ¾ tbsp unsalted butter
• 1¼ tbsp flour
• 187½ ml milk
• ¼ egg
• nutmeg
• salt
• pepper

• saucepan (large)
• whisk

To make the béchamel sauce, melt butter in a saucepan over medium heat. Sift in flour and stir continuously into a smooth paste. Once it begins to bubble, reduce heat to low and gradually add milk while whisking. Whisk vigorously until sauce becomes smooth, then leave to simmer for approx. 3–4 min., until thickened. Remove from the heat and whisk in the egg. Season with nutmeg, salt, and pepper to taste.

Step 5/5

• 25 g Parmesan cheese
• salt

• baking dish

Grease a large baking dish. Cut potatoes into thick slices, distribute in an even layer in the bottom of the baking dish, and lightly salt. Add a layer of eggplant on top, then the meat sauce, sprinkle with cheese, and pour béchamel sauce on top. Bake moussaka in a preheated oven at 200°C/400°F for approx. 45 min, or until the top is set and golden brown. Remove from the oven and let cool slightly before slicing. Enjoy!

Enjoy your meal!