Traditional Greek Moussaka

Moussaka is a classic Greek dish that layers tender eggplant, spiced ground lamb, and a creamy béchamel sauce, creating a rich and satisfying main course. This dish is beloved for its comforting flavors and hearty texture, making it a perfect centerpiece for any meal. It adheres to traditional culinary methods and is a complete savory dish, free from any experimental elements.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 pound ground lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup olive oil
• 2 cups milk
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten

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 large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened.
4. Add the ground lamb to the skillet and cook until browned. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
5. In another skillet, heat olive oil and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
6. For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously until the sauce thickens. Remove from heat and stir in the Parmesan cheese and beaten eggs.
7. In a greased baking dish, layer half of the eggplant slices, followed by the lamb mixture, and then the remaining eggplant. Pour the béchamel sauce over the top.
8. Bake in the preheated oven for 45 minutes, or until the top is golden and bubbly. Let it cool for 10-15 minutes before serving.