Greek moussaka with eggplant and baked meat

What does it include?

Ingredients

• 2 large eggplants
• 400 g minced lamb or beef
• 1 large onion
• 2 ripe tomatoes or 300 g crushed tomato
• 1 clove of garlic
• Olive oil
• Salt, pepper and cinnamon
• For the bechamel: 500 ml of milk, 40 g of butter, 40 g of flour, nutmeg

How to prepare it step by step?

Preparation

1. Cut the eggplants into 1 cm slices, sprinkle with salt, and let sit for 20 minutes to remove excess water and bitterness. Rinse and pat dry with absorbent paper.
2. Heat a griddle pan with olive oil and brown the eggplant slices on both sides until golden, then set aside.
3. In a frying pan, sauté the chopped onion and garlic in olive oil until they turn golden and fragrant.
4. Add the minced meat to the pan, cooking until it is fully browned and no pink remains.
5. Stir in the tomatoes, salt, pepper, and a pinch of cinnamon. Simmer for 20 minutes over low heat, allowing the flavors to meld.
6. For the bechamel, melt butter in a saucepan, add flour, and stir for 2 minutes. Gradually add hot milk, stirring continuously until the sauce thickens. Season with salt, pepper, and a touch of nutmeg.
7. Assemble the moussaka in a baking dish: start with a layer of eggplant, followed by the meat mixture, another layer of eggplant, and top with the bechamel sauce.
8. Bake at 180°C for 35-40 minutes, or until the top is golden and bubbly.
9. Let the moussaka rest for 10 minutes before serving to allow the layers to set.