Moussaka (Greek Eggplant & Lamb Bake)

Method

1. 1

   Salt the eggplant slices and leave them in a colander for 20 minutes, then pat dry, brush with half the olive oil and roast at 220°C until golden, about 20 minutes.

   💡 Roasting instead of frying keeps the layers from turning greasy.

2. 2

   Soften the onion in the remaining oil, add the garlic and lamb, and brown well, breaking the meat up as you go.

3. 3

   Stir in the tomatoes, wine, cinnamon, salt and pepper and simmer uncovered until thick and almost dry, about 25 minutes.

   💡 A wet ragù makes a collapsing moussaka — cook it further than feels reasonable.

4. 4

   Melt the butter, whisk in the flour for a minute, then add the warm milk gradually, whisking until the béchamel is thick and smooth.

5. 5

   Off the heat, beat the yolks and most of the cheese into the béchamel and season it well.

6. 6

   Layer half the eggplant in the dish, spread over all the meat, top with the rest of the eggplant, then pour on the béchamel and scatter the last of the cheese.

7. 7

   Bake at 180°C for 45 minutes until the top is deeply golden and set.

8. 8

   Rest at least 20 minutes before cutting — the squares need time to firm up.

   💡 Moussaka cut hot slides apart; patience is the final ingredient.