Ingredients:

  • 2 large aubergines (about 1 kg), sliced into 1 cm thick rounds
  • 500 g (1 lb) ground beef or lamb (or a plant-based alternative)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 400 g (14 oz) canned chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 100 g (3.5 oz) unsalted butter
  • 100 g (3.5 oz) all-purpose flour
  • 750 ml (3 cups) whole milk
  • 1 large egg
  • 100 g (3.5 oz) grated Parmesan cheese
  • A pinch of nutmeg
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the aubergines: Sprinkle sliced aubergines with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry.
  2. Cook the filling: In a large skillet, heat olive oil over medium heat and sauté onions and garlic until soft. Add ground meat and cook until browned. Stir in chopped tomatoes, tomato paste, spices, salt, and pepper; simmer for 20 minutes.
  3. Fry the aubergine: In a separate pan, fry the aubergine slices until golden brown; drain on paper towels.
  4. Make the béchamel: Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes. Gradually add milk while whisking continuously until thickened. Remove from heat, whisk in egg, cheese, and nutmeg; set aside.
  5. Layer the moussaka: In a baking dish, layer half of the aubergines, followed by the meat filling, then the remaining aubergines. Pour béchamel over the top, spreading evenly.
  6. Bake: Preheat the oven to 180°C (350°F) and bake for 45 minutes until golden brown.
  7. Rest and serve: Let the moussaka sit for 30 minutes before slicing. Garnish with fresh parsley.