Ingredients

• 3 piece large eggplants
• 500 g ground beef
• 1 piece yellow onion
• 3 clove garlic
• 400 g canned crushed tomatoes
• 150 ml olive oil
• 50 g butter
• 3 tbsp all-purpose flour
• 500 ml whole milk
• 100 g grated parmesan cheese
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground cinnamon
• 2 tbsp tomato paste

Instructions

1. Prepare and salt eggplants

   Slice eggplants lengthwise into 1cm thick pieces. Sprinkle both sides generously with salt and arrange in a single layer on paper towels. Let sit for 30-45 minutes until moisture beads appear on surface. Pat completely dry with clean paper towels. Do not skip salting as it removes bitterness and excess moisture.

2. Fry the eggplant slices

   Heat 100ml olive oil in a large skillet over medium-high heat for 2-3 minutes. Fry eggplant slices in batches for 3-4 minutes per side until golden brown and tender when pierced with a fork. Transfer to paper towels to drain excess oil. Do not overcrowd the pan or eggplants will steam instead of frying.

3. Cook the meat sauce

   Finely dice onion and mince garlic. Heat remaining olive oil over medium heat for 1 minute. Add onion and cook for 5-6 minutes until soft and translucent. Add garlic and cook 1 minute until fragrant. Add ground beef and cook for 8-10 minutes, breaking up lumps, until browned and no pink remains. Do not drain the fat as it adds flavor.

4. Add tomatoes and spices

   Stir in tomato paste and cook over medium heat for 2 minutes until darkened slightly. Add crushed tomatoes, cinnamon, salt, and black pepper. Reduce heat to low and simmer for 15-20 minutes until sauce thickens and reduces by half. The mixture should coat a spoon when lifted. Do not let it stick to the bottom of the pan.

5. Make béchamel sauce

   Melt butter in a saucepan over medium heat for 1-2 minutes until foaming. Whisk in flour and cook for 2-3 minutes until mixture turns light golden and smells nutty. Gradually whisk in milk, adding it slowly to prevent lumps. Cook for 5-8 minutes, whisking constantly, until thick enough to coat the back of a spoon. Do not let it boil vigorously or it will curdle.

6. Season and finish sauce

   Remove béchamel from heat and stir in half the parmesan cheese. Season with salt and pepper to taste. The sauce should be creamy and smooth. Let cool for 5 minutes, stirring occasionally to prevent a skin from forming. Do not add cheese while sauce is too hot or it will become stringy.

7. Assemble the moussaka layers

   Preheat oven to 180°C. Arrange half the fried eggplant in a single layer in a greased 23x33cm baking dish. Spread all the meat sauce evenly over eggplant. Layer remaining eggplant on top, then pour béchamel sauce over everything, spreading to cover completely. Do not leave any eggplant exposed or it will dry out during baking.

8. Bake until golden

   Sprinkle remaining parmesan over the top and bake for 35-40 minutes until top is golden brown and bubbling around the edges. A knife inserted in center should come out hot. Let rest for 15 minutes before serving to allow layers to set properly. Do not cut immediately or the layers will collapse and become messy.

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