Moussaka is a rich, oven-baked casserole from the Balkans and Middle East, popularized by Greece. It features layers of tender eggplant and spiced lamb or beef, topped with a thick, creamy, cheese-free Béchamel sauce.

Prep Time	Cook Time	Serves
45 minutes	1 hour 15 minutes	6-8

Part A: Ingredients

Bottom Layer (Eggplant)

• 3 large Eggplants (sliced $1/2$ inch thick), Olive Oil (for brushing).

Middle Layer (Meat Filling)

• 1 Tbsp Olive Oil, 1 large Onion (chopped), 2 cloves Garlic (minced), 1.5 lbs Ground Lamb or Beef.
• 1 (14.5 oz) can Crushed Tomatoes, 1/2 cup Red Wine (optional), 1 tsp Cinnamon, 1 Bay Leaf, Salt, and Pepper.

Top Layer (Béchamel Sauce)

• 4 Tbsp Butter, 4 Tbsp All-Purpose Flour, 3 cups Warm Milk, 1/4 tsp Nutmeg, 1 large Egg Yolk (optional, for richness).

Part B: Instructions

Step 1: Prep the Eggplant

1. Place the eggplant slices on a baking sheet. Brush both sides lightly with olive oil.
2. Bake at $400^{\circ} \text{F}$ ($200^{\circ} \text{C}$) for 15-20 minutes until tender and golden. Set aside.

Step 2: Make the Meat Filling

1. Heat olive oil in a pan. Add the onion and sauté until soft. Add the garlic and ground meat. Cook until browned. Drain any excess fat.
2. Stir in the crushed tomatoes, red wine (if using), cinnamon, bay leaf, salt, and pepper.
3. Bring to a simmer, then reduce heat and cook for 20 minutes until the sauce is thick and reduced. Remove the bay leaf.

Step 3: Make the Béchamel

1. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute (roux).
2. Slowly whisk in the warm milk, a little at a time, until the sauce is smooth. Cook until the sauce thickens enough to coat the back of a spoon.
3. Remove from heat. Stir in the nutmeg and salt. Beat the egg yolk separately, then whisk it quickly into the hot sauce (this adds richness and color).

Step 4: Assemble and Bake

1. Preheat oven to $375^{\circ} \text{F}$ ($190^{\circ} \text{C}$).
2. In a $9 \times 13$ inch baking dish, arrange half of the baked eggplant slices in a single layer.
3. Spread the entire meat filling evenly over the eggplant.
4. Cover the meat layer with the remaining eggplant slices.
5. Pour the entire Béchamel sauce over the top, spreading it evenly to cover the eggplant completely.
6. Bake for 45–55 minutes, or until the top is deeply golden brown and the filling is bubbling hot.

Step 5: Serve

• Let the Moussaka cool for at least 20-30 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.