Classic Lamb and Eggplant Moussaka

Ingredients

• 3 unit eggplants
• 0,5 cup extra-virgin olive oil
• 700 g ground lamb
• 1 unit yellow onion, chopped
• 4 unit garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tbsp dried oregano
• 3 tbsp tomato paste
• 0,5 cup dry red wine
• 400 g crushed tomatoes
• 4 tbsp unsalted butter
• 0,33 cup all-purpose flour
• 3 cup whole milk, warmed
• 0,75 cup Parmesan, grated

Instructions

1. 1

   Slice eggplants into 1 cm rounds, salt generously and rest 30 minutes; blot dry to draw out bitterness and excess water.

2. 2

   Brush slices with olive oil and roast at 425°F / 220°C for 20-25 minutes, flipping once, until deeply golden and tender.

3. 3

   Meanwhile, sweat chopped onion in 2 tbsp olive oil over medium heat 6 minutes until translucent; add garlic and cook 1 minute more.

4. 4

   Add ground lamb, breaking it apart, and sear 6-8 minutes until well browned and the fat renders.

5. 5

   Stir in cinnamon, oregano and tomato paste; cook 2 minutes to caramelize, then deglaze with red wine, scraping the fond.

6. 6

   Add crushed tomatoes, season, and simmer uncovered 20 minutes until the ragù is thick and glossy.

7. 7

   For the béchamel, melt butter in a saucepan, whisk in flour and cook 2 minutes; slowly pour in warm milk, whisking, until it thickens and coats a spoon. Off heat, whisk in nutmeg, egg yolks and grated Parmesan.

8. 8

   Layer half the eggplant in a baking dish, spread all the lamb ragù on top, cover with remaining eggplant, then pour the béchamel over evenly.

9. 9

   Bake at 375°F / 190°C for 40 minutes until the top is deeply bronzed and bubbling at the edges.

10. 10

    Rest at least 20 minutes before slicing so the layers set cleanly.