Moussaka — Eggplant, Spiced Lamb, Béchamel

Slice eggplants into 1 cm thick rounds. Lay them on paper towels, sprinkle generously with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly.

Preheat oven to 200°C. Brush eggplant slices with olive oil and bake for 20-25 minutes, flipping halfway, until tender and lightly browned. Alternatively, fry in batches until golden.

For the lamb filling: Heat 2 tbsp olive oil in a large pan. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.

Add ground lamb to the pan, breaking it up with a spoon. Cook until browned. Drain any excess fat. Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 20-25 minutes, until the sauce has thickened.

For the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly, to form a roux. Gradually whisk in warm milk until smooth and thickened. Remove from heat, stir in one egg yolk, a pinch of nutmeg, salt, and pepper. Whisk well.

Assemble the Moussaka: In a 20x30 cm baking dish, spread a thin layer of lamb filling. Arrange half of the baked eggplant slices over the lamb. Add another layer of lamb filling, then the remaining eggplant slices. Top with the remaining lamb filling.

Pour the béchamel sauce evenly over the top layer of lamb. Sprinkle with grated PDO Feta cheese.

Bake in the preheated oven for 45-60 minutes, or until the béchamel is golden brown and bubbly. Let it rest for at least 15-20 minutes before serving to allow it to set.