Moussaka

• 3 eggplants (sliced 1/4" thick)
• 1 ½ lb ground lamb or beef
• 1 onion (diced)
• 3 clove garlic (minced)
• 1 ½ cup crushed tomatoes
• 1 tsp cinnamon
• ½ tsp allspice
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cup whole milk
• 2 eggs
• ¾ cup Parmesan or Kefalotyri cheese

How to Make It

1. 1

   Brush eggplant slices with olive oil, season with salt. Roast at 425°F until golden, 20 minutes.

2. 2

   Brown meat with onion and garlic. Add tomatoes, cinnamon, and allspice. Simmer 15 minutes.

3. 3

   Make béchamel: melt butter, whisk in flour, gradually add milk until smooth and thick. Cool slightly then beat in eggs.

4. 4

   Layer in a 9x13 dish: eggplant, meat sauce, eggplant, then béchamel. Top with cheese.

5. 5

   Bake at 350°F for 45 minutes until deeply golden.

6. 6

   Rest 20 minutes before cutting — moussaka slices much better when cooled slightly.