Μουσακάς

Instructions

1. 1 Slice the eggplants into one-centimetre rounds, salt them generously on both sides, and lay on paper towels for thirty minutes. The salt draws out bitter moisture. Pat completely dry, brush with olive oil, and roast on baking sheets at 200C for twenty minutes until golden.
2. 2 While the eggplant roasts, heat two tablespoons of olive oil in a large skillet over medium-high heat. Cook the ground lamb, breaking it into fine crumbles, for eight minutes until well-browned. Drain off excess fat, leaving about one tablespoon in the pan.
3. 3 Add the diced onion to the lamb and cook for five minutes until softened. Add the garlic, cinnamon, allspice, and oregano, stirring for one minute until fragrant. Pour in the red wine and cook until nearly evaporated, about three minutes.
4. 4 Add the crushed tomatoes and tomato paste to the lamb mixture. Season with salt and pepper. Simmer uncovered for twenty minutes, stirring occasionally, until the sauce is thick and concentrated enough that a spoon drawn across the pan leaves a trail.
5. 5 Make the bechamel by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for two minutes. Gradually add warm milk while whisking constantly until smooth and thick. Remove from heat, stir in egg yolks, nutmeg, and Parmesan.
6. 6 Layer the moussaka in a deep 23x33cm baking dish: half the roasted eggplant slices on the bottom, all of the meat sauce, then the remaining eggplant on top. Pour the bechamel evenly over the final eggplant layer, smoothing the surface with a spatula.
7. 7 Bake at 180C for forty-five minutes until the bechamel topping is deeply golden brown and the edges are bubbling. Rest the moussaka for at least twenty minutes before cutting, as this allows the layers to set so each piece holds its shape when served.