Moussaka

Preheat the oven to 200 °C convection.

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Meanwhile, wash the eggplants, cut off the stem ends and slice them into 1 cm thick rounds.

• 2 Eggplants

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Toss the eggplant slices in a bowl with olive oil and 1 tsp salt until every slice is glossy.

• 1½ tbsp Olive oil
• Salt

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Lay the slices on the baking sheet in a single layer. They shouldn't overlap.

Slide the sheet into the hot oven and roast for about 12 minutes.

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Meanwhile, peel and finely dice the onion.

• 1 Onion

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Peel the garlic cloves and chop them finely.

• 2 Garlic cloves

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Finely grate the Parmesan.

• 20 g Parmesan

Take out the sheet and flip the slices.

Roast for 10 more minutes, until the slices are golden brown and soft.

Heat vegetable oil in a large, deep pan over high heat until it shimmers.

• 1 tsp Vegetable oil

Put the ground lamb or beef in the pan, press it flat and leave it for 3 minutes. Then break it up, season with salt and fry for 3 more minutes, crumbling it, until nothing is pink anymore.

• 250 g Ground lamb or beef
• Salt

Turn the heat to medium. Add the onion with 1 pinch salt to the meat and soften for about 3 minutes, until tender. Scrape up the browned bits while you do.

• Salt

Stir in the garlic, tomato paste, cinnamon and oregano and toast for about 1 minute, until the paste darkens.

• 1 tbsp Tomato paste
• ½ tsp Cinnamon
• 1 tsp Oregano

Take the sheet out of the oven. Leave the oven at 200 °C.

Stir in the diced tomatoes, bay leaf, 1 pinch sugar, 1 pinch salt and pepper and bring to a boil.

• 400 g Diced tomatoes
• 1 Bay leaf
• 1 pinch Sugar
• Salt
• Black pepper

Reduce uncovered over low heat for about 15 minutes, until the sauce is thick and no longer watery. Stir now and then.

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Meanwhile, melt the butter in a small pot over medium heat without letting it brown.

• 25 g Butter

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Stir in the flour and cook for about 1 minute while stirring, until it smells slightly toasty.

• 25 g Flour

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Gradually pour in the cold milk while stirring. Bring to a boil and stir for about 4 minutes, until the béchamel is thick and smooth.

• 250 ml Milk

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Stir in half of the Parmesan. Season with salt, pepper and 1 pinch nutmeg. Take the pot off the heat and put the lid on so no skin forms.

• 1 pinch Nutmeg
• Salt
• Black pepper

Remove the bay leaf and season the meat sauce with salt and pepper.

• Salt
• Black pepper

Put half of the eggplant slices in the baking dish and spread half of the meat sauce over them.

Layer the remaining slices and meat sauce the same way.

Spread the béchamel evenly over the top and sprinkle with the rest of the Parmesan.

Slide the dish into the hot oven and bake for about 30 minutes, until the top is golden brown and the edges bubble.

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Meanwhile, rinse the parsley and chop it finely.

• ½ bunch Parsley

Take the dish out and let it rest for 10 minutes. This helps the moussaka hold its shape when you cut it.

Cut into pieces and serve sprinkled with parsley.