Prepare the Eggplant Layers:
- Slice and Salt Eggplant:
- Slice the eggplants into 1/2-inch rounds. Sprinkle salt on both sides of the slices and let them sit for about 30 minutes. This helps remove excess moisture.
- Rinse and Pat Dry:
- Rinse the salted eggplant slices and pat them dry with paper towels.
- Brush with Olive Oil:
- Brush the eggplant slices with olive oil and roast them in a preheated oven at 400°F (200°C) until they are golden brown and tender. Set aside.
Prepare the Meat Sauce:
- Cook Meat:
- In a skillet, cook the ground lamb or beef over medium heat until browned. Drain any excess fat.
- Add Aromatics:
- Add chopped onion and minced garlic to the meat. Sauté until the onion is softened.
- Add Tomatoes and Spices:
- Stir in crushed tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and black pepper. Simmer for about 15-20 minutes until the sauce thickens.
Prepare the Béchamel Sauce:
- Make Roux:
- In a saucepan, melt butter over medium heat. Add flour and stir to create a roux.
- Add Milk:
- Gradually add milk while whisking continuously to avoid lumps. Cook until the sauce thickens.
- Season:
- Season the béchamel with salt and nutmeg to taste.
- Temper with Eggs:
- Remove the saucepan from heat and gradually whisk in beaten eggs to temper the sauce.
Assemble and Bake:
- Layer Moussaka:
- In a baking dish, layer the roasted eggplant slices and the meat sauce. Repeat until all the ingredients are used, finishing with a layer of eggplant on top.
- Pour Béchamel Sauce:
- Pour the béchamel sauce over the layered moussaka.
- Top with Cheese:
- Sprinkle grated Parmesan or Kefalotiri cheese on top.
- Bake:
- Bake in a preheated oven at 375°F (190°C) for about 40-45 minutes or until the top is golden brown.
- Rest Before Serving:
- Allow the moussaka to rest for about 15 minutes before slicing and serving.
Enjoy:
- Serve the moussaka slices warm, and enjoy this hearty and flavorful Mediterranean dish!