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Greek moussaka, layers of roasted eggplant, spiced lamb and potato under a golden bechamel. Serves 6.
Slice the 2 eggplants into 1 cm rounds, brush with olive oil and a little salt, and roast at 200°C for 20-25 minutes until soft and golden. Parboil the sliced 400 g potatoes for 8 minutes.
Brown the 500 g lamb over high heat for 8 minutes, add the onion and garlic for 5 minutes, then the tomato paste, the 400 g passata, cinnamon and 5 g salt, and simmer for 15 minutes until thick.
Melt the butter, stir in the flour for 1 minute, then whisk in the 500 ml milk over medium heat for 4-5 minutes until thick. Off the heat, beat in the parmesan, egg and a pinch of nutmeg.
In a 20 by 30 cm baking dish, layer the potatoes, then the eggplant, then the meat sauce, and pour the bechamel evenly over the top.
Bake at 180°C for 35-40 minutes, until the top is set and deep golden. Rest for 15 minutes before cutting so the layers hold.
