Moussaka (Greek Eggplant Lasagna) Recipe

Arrange the eggplant slices slightly overlapping in a large colander and sprinkle evenly with salt. Leave them to sweat for 30 minutes to remove excess moisture and bitterness.

Preheat your oven to 240°C / 450°F. Pat the salted eggplant slices dry thoroughly with paper towels to remove excess salt and moisture. Place the slices on parchment paper-lined trays, brush with olive oil, and bake for 15–20 minutes until lightly browned and softened. Set aside to cool slightly.

Heat 1 tablespoon olive oil in a large skillet or pot over high heat. Add minced garlic and diced onion, cooking for 2 minutes until fragrant. Add ground beef or lamb, cooking until browned and no longer pink, breaking up meat as it cooks. Pour in red wine and cook 1.5 minutes until alcohol evaporates. Stir in crushed tomatoes, tomato paste, beef broth, crumbled bouillon cube, bay leaves, sugar, oregano, cinnamon, and salt. Simmer over medium-low heat for about 15 minutes until the sauce thickens.

In a pan over medium heat, melt butter. Add flour and whisk constantly for 1 minute to form a roux. Gradually add milk while stirring continuously to avoid lumps. Continue stirring for 3 to 5 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and whisk in grated parmesan cheese, nutmeg, Vegeta or stock powder, and pepper. Let cool for 5 minutes, then whisk in the whole egg and egg yolk. Cover with a lid until needed.

Lower oven temperature to 180°C / 350°F. In a baking dish (around 26cm / 9-inch skillet recommended), layer half the roasted eggplant slices on the bottom. Spread the entire meat sauce evenly over the eggplant layer. Add the remaining eggplant slices on top, then pour over the béchamel sauce, smoothing it out evenly. Sprinkle panko breadcrumbs over the béchamel layer.

Bake in the preheated oven for 30 to 40 minutes, or until the top is golden brown and bubbling. Remove from oven and let stand for 10 minutes before serving to set.