Lamb and Eggplant Moussaka with Creamy Béchamel

Ingredients

• eggplants1.5 kg
• olive oil100 ml
• ground lamb500 g
• onion1 large, finely chopped
• garlic cloves2, minced
• canned crushed tomatoes400 g
• tomato paste2 tbsp
• dried oregano1 tsp
• ground cinnamon1/2 tsp
• ground allspice1/4 tsp
• red wine100 ml
• butter60 g
• all-purpose flour60 g
• milk600 ml
• kefalotyri cheese100 g, grated

Directions

1. 1

   Preheat oven to 200°C (400°F). Slice eggplants into 1 cm rounds, brush with olive oil, season with salt and pepper, and roast on baking sheets for 25-30 minutes until golden and tender.

2. 2

   In a large skillet, heat a little olive oil over medium heat. Add onion and garlic, sauté until soft. Add ground lamb and cook until browned, breaking it up with a spoon.

3. 3

   Stir in tomato paste, oregano, cinnamon, and allspice. Cook for 1 minute, then add crushed tomatoes and red wine. Simmer for 20 minutes until thickened. Season with salt and pepper.

4. 4

   For béchamel, melt butter in a saucepan, whisk in flour, and cook for 2 minutes. Gradually whisk in milk and simmer until thickened. Remove from heat, stir in half the grated cheese, and season with salt and pepper.

5. 5

   Assemble: In a 23x33 cm baking dish, layer half the eggplant, then all the meat sauce, then remaining eggplant. Pour béchamel over top and sprinkle with remaining cheese.

6. 6

   Bake for 30-40 minutes until golden and bubbly. Let rest for 15 minutes before serving.