Seafood Moussaka with White Fish and Shrimp

Prep

1. 1Salt sliced eggplant and place in a colander for 20 minutes, then rinse and pat dry with paper towels.
2. 2Cut fish into bite-sized pieces and pat dry; peel and devein shrimp if not already prepared.
3. 3Preheat oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 inch) baking dish.

Cook fish and sauce

1. 1Heat 1 tbsp olive oil in a wide skillet over medium heat and sauté onion until translucent, about 5 minutes.
2. 2Add garlic and cook 1 minute, then stir in tomato paste and cook another minute to deepen flavor.
3. 3Deglaze with white wine if using, then add tomato sauce, fish stock, oregano, half the parsley, salt and pepper.
4. 4Simmer sauce gently 8–10 minutes, then add fish and shrimp and poach until just cooked through, 4–6 minutes. Remove from heat.

Béchamel

1. 1Melt butter in a saucepan over medium heat, whisk in flour and cook roux 1–2 minutes without browning.
2. 2Gradually whisk in warm milk until smooth, then simmer until thick enough to coat the back of a spoon, about 6–8 minutes.
3. 3Off the heat, whisk in egg yolk and half the grated cheese, then season with salt and pepper.

Assembly and bake

1. 1Pan-fry eggplant slices in remaining olive oil until golden and slightly tender, working in batches; drain on paper towels.
2. 2Layer half the eggplant in the prepared dish, spread the seafood tomato ragu evenly, then top with remaining eggplant slices.
3. 3Pour béchamel over the top, smooth, sprinkle remaining grated cheese and lemon zest if using.
4. 4Bake at 180°C (350°F) for 30–35 minutes until golden and bubbling. Let rest 10–15 minutes before slicing and serving.