Classic Lamb Moussaka with Béchamel

Ingredients

• 2 unit large eggplants
• 5 tbsp extra-virgin olive oil
• 1 lb ground lamb
• 1 unit yellow onion, diced
• 3 unit garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tbsp tomato paste
• 0,5 cup dry red wine
• 398 ml crushed tomatoes
• 1 tbsp dried oregano
• 4 tbsp butter
• 0,25 cup all-purpose flour
• 2 cup whole milk, warmed
• 0,5 cup grated Parmesan

Instructions

1. 1

   Slice 2 large eggplants into 1/2-inch rounds, salt generously and rest 30 minutes; blot dry, brush with olive oil and roast on sheet pans at 425°F (220°C) for 20 minutes until golden and tender.

2. 2

   Meanwhile, heat 2 tbsp olive oil in a Dutch oven over medium-high; brown 1 lb (450 g) ground lamb 6-8 minutes, breaking it apart, until deeply caramelized.

3. 3

   Add 1 diced onion and 3 minced garlic cloves; sweat 5 minutes until translucent. Stir in 1 tsp cinnamon, 1/2 tsp allspice and 2 tbsp tomato paste; toast 90 seconds.

4. 4

   Deglaze with 1/2 cup (120 ml) dry red wine, scraping up the fond, and reduce 2 minutes until nearly dry.

5. 5

   Add 1 can (398 ml) crushed tomatoes and 1 tbsp oregano; simmer uncovered 20 minutes until thick and jammy. Season with salt and pepper.

6. 6

   For the béchamel: melt 4 tbsp butter, whisk in 1/4 cup (30 g) flour and cook 2 minutes until pale blonde. Slowly whisk in 2 cups (500 ml) warm milk; simmer until it coats the back of a spoon, 5 minutes. Off heat, whisk in 1 beaten egg, 1/2 cup (50 g) grated Parmesan and 1/4 tsp nutmeg.

7. 7

   Lower oven to 375°F (190°C). In a 9x13 baking dish, layer half the eggplant, all the lamb, then remaining eggplant. Pour béchamel over the top and smooth.

8. 8

   Bake 35-40 minutes until the top is deeply golden and bubbling at the edges.

9. 9

   Rest 20 minutes before slicing : this is critical for clean, structured layers.