Greek Moussaka

Ingredients

• 3 large Eggplants
• 500 g Ground lamb
• 400 g Canned tomatoes
• 1 large Onion
• 500 ml Milk
• 3 tbsp Butter
• 3 tbsp Flour
• 50 g Parmesan
• 0.5 tsp Cinnamon
• 0.25 tsp Nutmeg

Instructions

1. 1

   Slice and salt eggplants. Let sit 30 min, pat dry. Brush with oil and bake at 200°C for 20 min.

2. 2

   Brown lamb with onion. Add tomatoes, cinnamon, salt. Simmer 15 min.

3. 3

   Make béchamel: melt butter, whisk in flour, gradually add milk. Stir until thick. Add nutmeg and parmesan.

4. 4

   Layer: eggplant, meat sauce, eggplant, béchamel.

5. 5

   Bake at 180°C for 40 minutes until golden and bubbly.