Greek Eggplant Casserole with Ground Lamb (Moussaka)

Step 1

Rinse the eggplant, cut off the ends, cut into slices, sprinkle with salt and let sit. After 1/2 hour, pat dry with paper towels. Fry the eggplant slices in hot oil until golden. Remove and drain on paper towels. Peel the onions, chop finely and saute in 2 tablespoons hot butter until translucent, then add the ground lamb and cook until crumbly. Season with salt, pepper and cinnamon. Blanch the tomatoes for a few seconds in boiling water, peel, quarter, core and chop. Add the chopped tomatoes, tomato paste, parsley, wine and sugar to the ground lamb. Mix everything thoroughly and simmer for 10-15 minutes.

Step 2

Preheat the oven to 180°C (approximately 350°F).

Step 3

Grease a baking dish with olive oil. In the bottom of the dish, arrange a layer of eggplant, top with the meat, sprinkle with oregano and cover with another layer of eggplant.

Step 4

Heat the remaining butter in a saucepan until foamy, stir in the flour and sauté briefly. Stir in the milk, bring to a boil and let thicken gradually. Season with salt and pepper and simmer for 5 minutes, stirring occasionally.

Step 5

Beat the eggs and stir into the heated (not boiling) béchamel. Stir in half of the feta cheese and season with salt. Pour the sauce over the layers of eggplant and meat, sprinkle the remaining feta cheese on top and bake in the preheated oven for 45-50 minutes. Remove and serve immediately.