Lamb Moussaka

Instructions

1. Step 1

   Arrange the sliced eggplant on baking sheets and sprinkle it with one-third of the salt. Leave for 30 minutes, then blot away the released moisture.

   Timer: 30 min (fixed)

   Ingredients used: 900.0 gr Eggplant, 3.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board

2. Step 2

   Heat the oven to 220°C. Brush both sides of the eggplant with half the olive oil, then roast until tender and lightly browned, turning once.

   Timer: 25 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: baking sheet, oven, pastry brush

3. Step 3

   Heat the remaining olive oil in a large skillet over medium heat. Cook the onion until softened, then add the garlic and cook until fragrant.

   Timer: 7 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 ml Olive Oil, 250.0 gr Onion

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the lamb and cook over medium-high heat, breaking it into small pieces, until browned and no pink areas remain.

   Timer: 8 min (fixed)

   Ingredients used: 700.0 gr Ground Lamb

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir in the tomato paste, cinnamon, and oregano. Cook over medium heat until the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 1.0 gr Ground Cinnamon, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the wine, crushed tomato, bay leaf, another one-third of the salt, and half the black pepper. Simmer over low heat until thick, then discard the bay leaf.

   Timer: 20 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 1.0 gr Black Pepper, 120.0 ml Red Wine, 3.0 gr Salt, 400.0 gr Tomato

   Cookware: large skillet, wooden spoon

7. Step 7

   Melt the butter in a medium saucepan over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Butter

   Cookware: medium saucepan, whisk

8. Step 8

   Whisk in the flour and cook over medium heat until the mixture is smooth and lightly foaming without browning.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Wheat Flour

   Cookware: medium saucepan, whisk

9. Step 9

   Gradually whisk in the milk. Cook over medium heat, whisking frequently, until the béchamel is smooth and thick enough to coat the whisk.

   Timer: 8 min (fixed)

   Ingredients used: 750.0 ml Whole Milk

   Cookware: medium saucepan, whisk

10. Step 10

    Remove the béchamel from the heat and whisk in the remaining salt, remaining black pepper, and nutmeg. Whisk a little warm béchamel into the eggs, then return the egg mixture to the saucepan and stir in half the Parmesan.

    Timer: 3 min (fixed)

    Ingredients used: 1.0 gr Black Pepper, 2.0 piece Egg, 0.5 gr Ground Nutmeg, 30.0 gr Parmesan Cheese, 3.0 gr Salt

    Cookware: medium saucepan, whisk

11. Step 11

    Reduce the oven to 190°C. Layer half the roasted eggplant in the baking dish, spread the lamb sauce over it, and cover with the remaining eggplant. Spread the béchamel evenly on top and sprinkle with the remaining Parmesan.

    Timer: 10 min (fixed)

    Ingredients used: 30.0 gr Parmesan Cheese

    Cookware: baking dish, oven, wooden spoon

12. Step 12

    Bake at 190°C until deeply golden and the center reaches 74°C. Rest before cutting into portions.

    Timer: 55 min (fixed)

    Cookware: baking dish, oven