Classic Greek Moussaka Bake

Prep eggplant and potatoes

1. 1Slice eggplants into 1/2-inch rounds, sprinkle with salt and place on a rack for 30 minutes, then rinse and pat dry.
2. 2Brush eggplant slices with olive oil and roast at 200°C (400°F) or pan-fry until golden; set aside on paper towels.
3. 3Slice potatoes 1/4 inch thick and par-boil in salted water for 6–8 minutes until just tender, or roast until cooked but firm; drain and set aside.

Make meat sauce

1. 1Heat 2 tbsp olive oil in a large skillet over medium heat; add chopped onion and sauté until translucent, about 5–6 minutes.
2. 2Add minced garlic and cook 30 seconds, then add ground lamb and brown, breaking up large pieces, about 6–8 minutes.
3. 3Stir in tomato paste, tomato sauce, sugar, cinnamon, oregano, salt, and pepper; reduce heat and simmer gently for 15–20 minutes to concentrate flavors.
4. 4Taste and adjust seasoning; the sauce should be rich and slightly thickened. Remove from heat and set aside.

Prepare béchamel

1. 1Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a blond roux.
2. 2Gradually whisk in warm milk, ensuring no lumps form, and simmer gently until the sauce thickens to a coat-the-spoon consistency, about 6–8 minutes.
3. 3Remove from heat; stir in grated parmesan, nutmeg, salt and pepper. Temper and whisk in beaten egg yolks until smooth.
4. 4If the béchamel becomes too thick, thin with a splash of warm milk to reach a pourable but thick consistency.

Assemble and bake

1. 1Preheat oven to 180°C (350°F). Lightly butter a 9x13 inch (or similar) baking dish and sprinkle breadcrumbs on the base.
2. 2Arrange a single layer of potato slices on the base, then a layer of roasted eggplant, pressing gently to fit.
3. 3Spread the lamb tomato sauce evenly over the vegetables, then add another layer of eggplant to cover the meat.
4. 4Pour the béchamel over the top, smoothing to cover the surface, and sprinkle extra grated parmesan if desired.
5. 5Bake in the preheated oven for 40–50 minutes until the top is deeply golden and the filling is bubbling at the edges.
6. 6Remove and let rest at room temperature for 15–20 minutes before slicing to allow the layers to set for clean servings.