Moussaka

Ingredients:

• 2 large Eggplants, sliced into rounds

• 2 large Potatoes, sliced into rounds

• 1 lb (450g) Ground beef or lamb

• 1 Onion, diced

• 2 cloves Garlic, minced

• 1 can (14oz) Crushed tomatoes

• 1 tsp Cinnamon

• 1/2 tsp Oregano

• Béchamel: 4 tbsp Butter, 4 tbsp Flour, 3 cups Milk, 1/4 tsp Nutmeg, 2 Egg yolks, 1/2 cup Parmesan.

Instructions:

1. Roast eggplant and potato slices with olive oil at 400°F (200°C) for 20 mins.

2. Sauté beef and onion. Add garlic, tomatoes, cinnamon, and oregano. Simmer until thick (15 mins).

3. Make Béchamel: Melt butter, whisk in flour. Add milk gradually. Simmer until thick. Remove from heat, temper in egg yolks and cheese. Add nutmeg.

4. Assemble: Layer potatoes in a baking dish, then eggplant, then meat sauce. Top with Béchamel.

5. Bake at 350°F (175°C) for 45–50 minutes until golden brown on top. Let rest 15 mins before slicing.