Moussaka

Method

1. 01

   Step 1

   Heat oven to 220°C. Brush eggplant and potato slices with oil and roast on trays for 25 minutes, turning once.

2. 02

   Step 2

   Brown lamb and onion in a deep pan. Add wine, passata, cinnamon, oregano and half the salt; simmer 25 minutes.

3. 03

   Step 3

   Melt butter, stir in flour, then whisk in milk gradually. Simmer to thicken and cool 5 minutes before whisking in egg, cheese and remaining salt.

4. 04

   Step 4

   Layer potatoes, half the eggplant, meat sauce and remaining eggplant in a baking dish. Cover with béchamel.

5. 05

   Step 5

   Bake at 180°C for 40–45 minutes until golden and the center reaches 74°C. Rest 20 minutes before slicing.