Name: Classic Greek Moussaka
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 2 medium eggplant; 1 lbs ground lamb; 1 whole onion; 2 cloves garlic; 2 cups tomato sauce; 1 tsp cinnamon; 2 pieces bay leaves; 3 medium potatoes; 2 cups milk; 3 tbsp butter; 1 cup flour; 1 cup parmesan cheese; 2 whole egg; 1 to taste salt; 1 to taste pepper

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
eggplant	2 medium	38	2g	9g	0g
ground lamb	1 lbs	213	13g	0g	18g
onion	1 whole	7	0g	2g	0g
garlic	2 cloves	2	0g	0g	0g
tomato sauce	2 cups	20	1g	4g	0g
cinnamon	1 tsp	1	0g	0g	0g
bay leaves	2 pieces	1	0g	0g	0g
potatoes	3 medium	82	2g	19g	0g
milk	2 cups	49	3g	4g	3g
butter	3 tbsp	51	0g	0g	6g
flour	1 cup	76	2g	16g	0g
parmesan cheese	1 cup	65	6g	1g	4g
egg	2 whole	21	2g	0g	1g
salt	1 to taste	0	0g	0g	0g
pepper	1 to taste	5	0g	1g	0g

Ingredients (15)

Directions

Step 1
Slice eggplant and salt to draw out moisture; let sit for 30 minutes, then rinse and pat dry.
Step 2
In a skillet, sauté diced onion and garlic until translucent, then add ground lamb, browning thoroughly.
Step 3
Add tomato sauce, cinnamon, and bay leaves to the meat mixture; simmer for 20 minutes.
Step 4
Boil potatoes until fork-tender, then slice them for layering.
Step 5
In a saucepan, melt butter; stir in flour to create a roux, then slowly whisk in milk, cooking until thickened. Stir in cheese and eggs.
Step 6
In a baking dish, layer the sliced potatoes, followed by eggplant slices, the lamb mixture, and top with béchamel sauce.
Step 7
Bake in a preheated oven at 350°F (175°C) for 45-50 minutes until golden brown.