Hob-to-table Moussaka Recipe

Preheat your oven to 400°F (200°C). Slice the eggplants into 1/4-inch thick rounds and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 minutes, or until tender and lightly browned.

In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until softened. Add the ground lamb or beef and cook until browned. Drain any excess fat.

Stir in dried oregano, ground cinnamon, diced tomatoes, tomato paste, red wine (if using), salt, and pepper. Simmer for 10 minutes to allow the flavors to meld together.

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk, and continue to cook until the sauce thickens. Season with salt, pepper, and ground nutmeg. Remove from heat and stir in grated Parmesan cheese.

Grease a baking dish with olive oil. Arrange half of the roasted eggplant slices in a single layer at the bottom of the dish. Top with the spiced meat mixture, spreading it evenly. Cover with the remaining eggplant slices. Pour the béchamel sauce over the top, ensuring all the eggplant slices are coated.

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly. Allow to cool for a few minutes before serving.

Serve hot and enjoy!