Greek Moussaka with Lamb and Golden Béchamel

Directions

1. 1

   Wash the eggplants and cut into 1/2-inch (1 cm) thick slices. Arrange on a tray, salt generously and let drain for 30 minutes to draw out bitterness. Rinse and pat dry with paper towels.

2. 2

   Brush the eggplant slices with olive oil and grill in batches in a ridged grill pan or under the broiler at 400°F (200°C) for 3–4 minutes per side until golden and tender. Set aside.

3. 3

   In a large skillet, heat 2 tablespoons olive oil over high heat. Sauté the onions for 5 minutes until translucent, then add garlic and cook 1 minute more.

4. 4

   Add the ground meat and brown, breaking it up with a spatula, for 8 minutes. Deglaze with the red wine and let it evaporate for 2 minutes.

5. 5

   Stir in the crushed tomatoes, tomato paste, cinnamon, cumin, bay leaves, salt and pepper. Simmer over low heat for 20 minutes until the filling is thick and fragrant. Discard the bay leaves and set aside.

6. 6

   Make the béchamel: melt butter in a saucepan over medium heat. Add the flour all at once and stir vigorously for 2 minutes to form a blonde roux. Gradually pour in the warm milk, whisking constantly, until the sauce is thick and smooth. Season with nutmeg, salt and pepper. Off the heat, quickly whisk in the beaten eggs to prevent them from scrambling.

7. 7

   Preheat the oven to 350°F (180°C) convection. Grease a large baking dish (about 12×9 in / 30×22 cm). Arrange a first layer of grilled eggplant slices, slightly overlapping.

8. 8

   Pour all the meat filling over the eggplant and spread evenly. Cover with a second layer of grilled eggplant.

9. 9

   Pour the béchamel generously over the top, covering the entire surface. Sprinkle with the shredded cheese.

10. 10

    Bake for 45 minutes until the top is deeply golden and bubbling. Let rest for 15 minutes before cutting and serving — this rest is essential for the layers to hold together.