Moussaka

Ingredients

• 1 pcs Eggplant
• 1 pcs Potato
• 4.333333333333333 tbsp Olive Oil
• 2.75 tsp Kosher Salt
• 1 tsp Black Pepper
• 1 pcs Onion
• 2 pcs Garlic
• 300 g Ground Lamb
• 1 tbsp Tomato Paste
• 200 g Crushed Tomatoes
• 1 tsp Dried Oregano
• 2 pcs Bay Leaves
• 60 ml Red Wine
• 30 g Butter
• 30 g All Purpose Flour
• 300 ml Milk
• 1 pcs Egg
• 0.125 tsp Nutmeg
• 25 g Parmesan
• 1 pcs Lemon
• 2 tbsp Parsley
• 0.25 tsp Ground Cinnamon

Method

1. Slice {eggplant} and {potato} evenly for even cooking. Dice {onion}, mince {garlic}, and season the {eggplant} lightly with {kosher_salt} so excess moisture releases.
2. Pat the {eggplant} dry so it browns instead of steaming. Brush {eggplant} and {potato} with {olive_oil}, season with {black_pepper}, then roast on a tray at medium-high oven heat until tender and deeply golden, turning once for even color.
3. Heat a large skillet over medium-high heat with {olive_oil}. Add {onion} with a pinch of {kosher_salt} and sauté until softened and translucent. Add {garlic} and bloom briefly until fragrant, then add {ground_lamb}. Break it up and cook without crowding until well browned. Stir in {tomato_paste}, {dried_oregano}, and {ground_cinnamon} to bloom in the fat, then deglaze with {red_wine}. Add {crushed_tomatoes} and {bay_leaves}, simmer until thick and glossy, then taste and adjust with {kosher_salt}, {black_pepper}, and a squeeze of {lemon}.
4. Melt {butter} in a saucepan over medium heat. Whisk in {all_purpose_flour} and cook until foamy and lightly blond. Gradually whisk in {milk} so the sauce stays smooth, then simmer gently until thick enough to coat a spoon. Season with {kosher_salt}, {black_pepper}, and {nutmeg}. Off the heat, whisk in {parmesan}, then beat in {egg} so the topping bakes up airy and bronzed.
5. Lightly oil a small baking dish with {olive_oil}. Layer in the roasted {potato}, then {eggplant}, then spread over the lamb filling. Spoon over the {bechamel} mixture and smooth the top for even browning.
6. Bake at moderate oven heat until the top is deeply golden, the edges bubble, and the center is set. Let it rest so the layers firm up and slice cleanly.
7. Scatter {parsley} over the hot moussaka and finish with a final squeeze of {lemon} for brightness before serving.