Moussaka Stack with Bechamel and Ground Lamb

Ingredients

• 300 g Ground Lamb
• 2 medium Eggplant
• 1 large Onion
• 50 g All-Purpose Flour
• 50 g Unsalted Butter
• 500 ml Milk
• 400 g Crushed Tomatoes
• 3 cloves Garlic
• 1 tbsp Smoked Paprika
• 1 tsp Cumin
• 50 g Feta Cheese(optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Slice the eggplant into 1/2-inch thick rounds and lightly salt them to draw out moisture; pat dry. In a large skillet, brown the ground lamb with chopped onion and garlic until cooked through. Drain excess fat, then stir in crushed tomatoes, paprika, and cumin. Simmer for 15 minutes.

2. 2

   Prepare the béchamel: Melt butter in a saucepan. Whisk in the flour to create a roux, then gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook until the sauce thickens significantly. Stir in any desired spices.

3. 3

   Assemble the Moussaka: In a deep baking dish, layer the eggplant slices, followed by half of the spiced lamb mixture. Top with a generous layer of the béchamel. Repeat the layers with remaining eggplant and lamb, finishing with the remaining béchamel and crumbled feta cheese. Bake for 40 minutes, or until the topping is golden brown and the casserole is heated through.

4. 4

   Allow the Moussaka to rest for 15 minutes before slicing and serving.