Moussaka

Ingredients

• •Eggplant
• •Ground lamb
• •Tomatoes
• •Onion
• •Bechamel sauce
• •Cinnamon
• •Parmesan or kefalotyri

Steps

1. 1Slice the eggplant into rounds, salt them, and let them sit for 20 minutes to draw out bitterness, then pat dry.
2. 2Fry or roast the eggplant slices until softened and lightly browned on both sides, then set aside.
3. 3Heat oil in a large pan and cook ground lamb with chopped onion until browned.
4. 4Add chopped tomatoes, a pinch of cinnamon, and a little tomato paste, then simmer the mixture for about 20 minutes, until it thickens into a rich, well-seasoned sauce.
5. 5Make a bechamel sauce by melting butter, whisking in flour to form a paste, then gradually adding warm milk while whisking constantly until it thickens smoothly.
6. 6Layer half of the eggplant in a baking dish, spread the meat sauce over it, then add the remaining eggplant on top.
7. 7Pour the bechamel sauce evenly over the layers and sprinkle with grated Parmesan or kefalotyri.
8. 8Bake in a moderate oven for about 40 minutes, until the top turns golden and set, then let it rest for 10 minutes before slicing and serving.