Traditional Greek Moussaka

Instructions

1. Prepare the vegetables
   Salt the eggplant slices and let them sit for 30 minutes to draw out bitterness. Meanwhile, parboil potato slices for 5 minutes, drain and set aside. Rinse eggplant slices and pat dry. Brush with olive oil and bake at 400°F (200°C) for 15-20 minutes until soft.
2. Make the meat sauce
   In a large skillet, sauté onions until translucent. Add garlic and cook for 1 minute. Add ground lamb or beef and brown thoroughly. Pour in wine and simmer until mostly evaporated. Add crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes until sauce thickens.
3. Prepare the béchamel sauce
   In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1 minute. Gradually add warm milk, whisking constantly to prevent lumps. Simmer until sauce thickens enough to coat the back of a spoon. Remove from heat and cool slightly before whisking in beaten eggs and 1/4 cup of cheese.
4. Assemble the moussaka
   Preheat oven to 350°F (175°C). In a 9x13 inch baking dish, arrange potato slices in an even layer. Top with half the eggplant slices. Spread meat sauce evenly over eggplant. Add remaining eggplant slices on top of meat sauce. Pour the béchamel sauce over the top layer, spreading to cover completely.
5. Bake to perfection
   Sprinkle remaining cheese on top of the béchamel. Bake for 45-50 minutes until golden brown on top. Allow to cool for at least 15-20 minutes before slicing to help it set properly.
6. Serve and enjoy
   Cut into squares and serve warm. Traditionally accompanied by a Greek salad and crusty bread. Moussaka tastes even better the next day as flavors continue to develop.