Greek Moussaka with a Twist

This Greek Moussaka combines traditional elements with a creative touch, featuring layers of roasted eggplant, spiced ground lamb, and a rich béchamel sauce infused with nutmeg and a hint of lemon zest. The creamy topping adds a delightful texture contrast to the savory filling, making it a comforting dish perfect for family gatherings or special occasions.

Ingredients:

• 2 large eggplants, sliced
• 1 lb ground lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 3 tablespoons olive oil
• 2 cups milk
• 3 tablespoons all-purpose flour
• 3 tablespoons butter
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon zest
• 1 cup grated Parmesan cheese
• 2 large potatoes, sliced (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
4. Add the ground lamb to the skillet, cooking until browned. Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
5. In another pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, stirring continuously until thickened. Remove from heat and stir in nutmeg, lemon zest, and half of the Parmesan cheese.
6. In a baking dish, layer half of the eggplant, followed by the lamb mixture, then the remaining eggplant. If using, add a layer of sliced potatoes on top.
7. Pour the béchamel sauce over the top layer and sprinkle with the remaining Parmesan cheese.
8. Bake for 45 minutes or until the top is golden and bubbly. Allow to cool for 10 minutes before serving.