1. 1

   Step 1

   Slice 1 kg eggplant into 1 cm thick rounds, sprinkle with salt, and let them sit for 30 minutes to draw out moisture.

   Timer 30 min
2. 2

   Step 2

   Rinse the eggplant slices, pat them dry, and brush with 2-3 tbsp olive oil.

3. 3

   Step 3

   Place eggplant on a baking sheet and bake at 200°C until softened, about 20 minutes.

   Timer 20 min
4. 4

   Step 4

   Heat 1 tbsp olive oil in a pan and sauté 1 chopped onion and 2 minced garlic cloves until soft.

5. 5

   Step 5

   Add 500 g ground beef or lamb to the pan and brown the meat thoroughly.

6. 6

   Step 6

   Stir in 2 tbsp tomato paste, 400 g canned crushed tomatoes, 1 tsp dried oregano, and 0.5 tsp cinnamon.

7. 7

   Step 7

   Simmer the meat sauce on low heat for 20 minutes until thickened.

   Timer 20 min
8. 8

   Step 8

   Melt 50 g butter in a saucepan over medium heat.

9. 9

   Step 9

   Whisk in 50 g flour and cook for 1 minute.

   Timer 1 min
10. 10

    Step 10

    Gradually pour in 500 ml milk while whisking constantly until the sauce thickens.

11. 11

    Step 11

    Remove from heat and whisk in 2 eggs until smooth.

12. 12

    Step 12

    Grease a baking dish and sprinkle the bottom with 0.5 cup breadcrumbs.

13. 13

    Step 13

    Layer half the eggplant into the dish, cover with the meat sauce, then top with the remaining eggplant.

14. 14

    Step 14

    Pour the béchamel sauce evenly over the top layer.

15. 15

    Step 15

    Bake in the oven at 180°C for 45 minutes until the top is golden brown.

    Timer 45 min
16. 16

    Step 16

    Let the moussaka rest for 15 minutes before serving.

    Timer 15 min

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