Moussaka (Greek Eggplant Lasagna)

Directions

Eggplant

1. Place eggplant on dryer, sprink with salt
2. Leave to sweat for 30 minutes
3. Preheat over to 240C
4. Pat eggplant dry - do this well, otherwise too salty
5. In baking tray, Lay on partchment paper
6. Brush eggplant with oil
7. Bake for 15-20 minutes or untily browned and softened
8. Remove and set aside

Meat Sauce

1. Heat oil in large skillet, cook garlic and onion for 2 minutes
2. Add lamb until it changes form pink to brown, keep breaking it up
3. Add wine, cook for 15 minutes or until alcohol smell is gone
4. Add remoaing ingredients, stir to combine.
5. Bring to a simmer, then lower to medium low
6. Cook for 15 minutes or until reduced to thick sauce

Bechamel Sauce

1. Melt butter in pan over medium heat
2. Add flour and cook for 1 minute, stirring constantly
3. Slowly add Milk while stirring
4. Continue to to stire until it thinken and thinkly coats the back of a wooden spoon
5. Remove from stove, whisk in cheese, nutmeg, vegeta/stock poweder & papper
6. Allow to cool for 5 minutes, then whisk in the eggs

Assemble

1. Lower oven to 180C
2. Place half the eggplant in the bottom of a baking dish
3. Top with filling
4. Top with remaining Eggplant
5. Pour over Bechemal Sauce
6. Sprinkle with breadcrumbs
7. Bake for 30-40 minutes, or until golden brown.
8. Allow to stand for 10 minutes before serving

References

• https://www.recipetineats.com/moussaka-greek-eggplant-beef-bake