Lamb Moussaka

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. Sprinkle eggplant slices with salt and let them sit for 30 minutes to release moisture. Pat dry with paper towels.
3. Heat olive oil in a pan over medium heat and fry eggplant slices until golden brown on both sides. Set aside on paper towels to drain excess oil.
4. In the same pan, add ground lamb and cook until browned. Add onion and garlic, cooking until softened.
5. Stir in cinnamon, oregano, tomato paste, red wine, and crushed tomatoes. Simmer for 20 minutes until thickened. Season with salt and pepper.
6. For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes.
7. Gradually whisk in milk, stirring constantly until the sauce thickens. Add nutmeg and season with salt and pepper.
8. Remove from heat and let cool slightly before whisking in beaten eggs and parmesan cheese.
9. In a baking dish, layer half of the eggplant slices, followed by the lamb mixture, and then the remaining eggplant slices.
10. Pour the béchamel sauce over the top layer, spreading evenly.
11. Bake in the preheated oven for 45 minutes until the top is golden brown and bubbling.
12. Allow to cool for 10 minutes before serving.

Prep

• Thaw ground lamb if frozen.