Moussaka

🛒 Ingredients

• Eggplant, sliced 150 g · 35 kcal
• Olive oil 15 g · 135 kcal
• Ground Lamb 80 g · 208 kcal
• Onion, chopped 25 g · 10 kcal
• Garlic, minced 2 g · 4 kcal
• Crushed Tomatoes 50 g · 10 kcal
• Tomato Paste 4 g · 3 kcal
• Red Wine 15 g · 13 kcal
• Butter 7 g · 54 kcal
• All-purpose Flour 7 g · 27 kcal
• Whole Milk 93 g · 58 kcal
• Egg 13 g · 20 kcal
• Parmesan Cheese, grated 6 g · 23 kcal

👨‍🍳 Instructions

1. Slice eggplants into 1/2-inch thick rounds; salt them generously and let sit for 30 minutes to draw out moisture, then pat dry.
2. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and tender, then set aside on paper towels to drain excess oil.
3. In the same skillet, sauté chopped onion until softened. Add minced garlic and cook for another minute until fragrant.
4. Add ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
5. Stir in tomato paste, crushed tomatoes, red wine, cinnamon, allspice, and oregano. Bring to a simmer, then reduce heat and cook for 15-20 minutes until the sauce thickens. Season with salt and pepper.
6. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes.
7. Gradually whisk in warm milk until smooth and thick.
8. Remove from heat, stir in the grated Parmesan cheese, a pinch of nutmeg, and the beaten egg until well combined and creamy. Season with salt and pepper.
9. Preheat oven to 180°C (350°F). Lightly grease a large baking dish. Arrange a layer of fried eggplant slices at the bottom, then spread half of the meat sauce over them.
10. Add another layer of eggplant, followed by the remaining meat sauce. Top with the final layer of eggplant slices.
11. Pour the béchamel sauce evenly over the top layer of eggplant. Bake for 45-60 minutes, or until the béchamel is golden brown and bubbly.
12. Let the moussaka rest for at least 15-20 minutes before slicing and serving, allowing it to set properly.