Moussaka is an iconic Greek casserole featuring layers of sautéed eggplant, a rich, seasoned lamb (or beef) ragu, and a thick, creamy béchamel sauce, baked until golden brown.

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

Part A: Ingredients

For the Eggplant

• 3 large Eggplants, sliced lengthwise into $1/2$ inch thick rounds
• Olive oil (for brushing/frying), Salt

For the Lamb Ragu (Meat Layer)

• 2 Tbsp Olive Oil, 1 large Onion, chopped
• 1.5 lbs Ground Lamb (or beef)
• 1 cup Canned Crushed Tomatoes
• 1/2 cup Red Wine, 1 tsp Cinnamon, 1 tsp Dried Oregano, Salt, and Pepper.

For the Béchamel Sauce

• 6 Tbsp Unsalted Butter, 6 Tbsp All-Purpose Flour
• 3 cups Whole Milk, warmed, 1/4 tsp Nutmeg
• 1 large Egg Yolk, 1 cup Grated Hard Cheese (Kefalotyri or Parmesan)

Part B: Instructions

Step 1: Prep the Eggplant

1. Preheat oven to $400^{\circ} \text{F}$ ($200^{\circ} \text{C}$).
2. Place the eggplant slices on paper towels, sprinkle lightly with salt, and let sit for 15 minutes. Pat dry.
3. Brush the slices lightly with olive oil and bake for 20–25 minutes until softened and lightly browned. Set aside. Reduce oven to $375^{\circ} \text{F}$ ($190^{\circ} \text{C}$).

Step 2: Make the Lamb Ragu

1. Heat olive oil in a pot. Sauté the chopped onion until softened. Add the ground lamb and cook until browned. Drain excess fat.
2. Stir in the crushed tomatoes, red wine, cinnamon, oregano, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20 minutes until the sauce is thick and reduced.

Step 3: Make the Béchamel Sauce

1. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes (Roux).
2. Gradually whisk in the warm milk, stirring constantly until the sauce is smooth and thick (about 5-7 minutes).
3. Remove from heat. Stir in the nutmeg, salt, and pepper. Let cool slightly. Whisk in the egg yolk and $1/2$ cup of the grated cheese.

Step 4: Assemble and Bake

1. Lightly grease a $9 \times 13$ inch baking dish.
2. Arrange a single, overlapping layer of the baked eggplant slices on the bottom of the dish.
3. Spread the entire lamb ragu evenly over the eggplant layer.
4. Top the meat layer with another layer of the remaining eggplant slices.
5. Pour the béchamel sauce evenly over the top layer of eggplant. Sprinkle the remaining $1/2$ cup of grated cheese over the béchamel.
6. Bake for 40–50 minutes, or until the top is deeply golden brown and the filling is bubbling.

Step 5: Serve

• Let the Moussaka rest for at least 15–20 minutes before slicing and serving. This allows the layers to set properly.