Lamb Moussaka

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Lightly salt the eggplant slices and set aside for 20 minutes to draw out bitterness. Pat dry with paper towels.

3. 3

   In a pan over medium heat, cook the ground lamb until browned. Drain excess fat.

4. 4

   Add the chopped onion and minced garlic to the lamb and cook until the onion is translucent.

5. 5

   Stir in the crushed tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 15 minutes.

6. 6

   In a separate pan, fry the eggplant and potato slices until golden brown on both sides. Set aside on paper towels to drain.

7. 7

   In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute.

8. 8

   Gradually whisk in the milk, and cook until the sauce thickens. Remove from heat and stir in the grated Parmesan cheese, salt, and pepper.

9. 9

   In a baking dish, layer the potato slices, followed by the cooked lamb mixture, and then the eggplant slices.

10. 10

    Pour the white sauce over the top layer of eggplant.

11. 11

    Bake in the preheated oven for 45 minutes, or until the top is golden brown and the sauce is bubbly.

12. 12

    Allow to cool for 10 minutes before serving.