Greek Moussaka

Instructions:

1. Preheat the oven to 400°F (200°C). Lightly brush the eggplant slices with olive oil and season with salt and black pepper.
2. Arrange the eggplant on baking sheets and roast for 20 to 25 minutes, flipping once, until tender and lightly golden. Set aside.
3. To make the meat sauce, brown the ground meat in a skillet over medium heat.
4. Add the chopped onion and cook until softened, then stir in the garlic.
5. Add the crushed tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and pepper.
6. Simmer uncovered for 15 to 20 minutes, until thick and flavorful.
7. For the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
8. Gradually whisk in the warm milk, stirring constantly until smooth and thick.
9. Season with nutmeg and salt, remove from heat, then stir in the cheese and egg yolk.
10. To assemble, layer half of the roasted eggplant in a baking dish. Spread the meat sauce evenly over the top, then add the remaining eggplant.
11. Pour the béchamel sauce evenly over the top and smooth with a spatula.
12. Bake at 375°F (190°C) for 40 to 45 minutes, until the top is golden and set.
13. Let the moussaka rest for 15 minutes before slicing and serving.

Variations :

• Use ground lamb for a more traditional Greek flavor.
• Add a layer of thinly sliced potatoes beneath the eggplant for extra heartiness.
• Replace beef with lentils for a vegetarian version.

Tips :

• Salting the eggplant lightly before roasting helps enhance its flavor and texture.
• Warm milk prevents lumps when making béchamel.
• Allowing the moussaka to rest ensures clean slices and well-defined layers.