Delicious Greek Eggplant Moussaka with Creamy Sauce

Name: Delicious Greek Eggplant Moussaka with Creamy Sauce
Total time: 115 min
Ingredients: Brush 2 tablespoons of olive oil on strips of 3 large eggplants (about 1.5kg), sliced about 0.6cm thick lengthwise; Some black pepper for seasoning; 1 tablespoon of kosher salt to sprinkle; 450g ground lamb or beef of your choice; 1 finely diced large onion; 3 minced garlic cloves; 1 (400g) can of chopped tomatoes; Salt and pepper as needed; 1 teaspoon of cinnamon powder; 2 teaspoons dried oregano; 4 spoons of butter; 60g of plain flour; 600ml of milk, warmed; 2 large eggs; A pinch of nutmeg (¼ teaspoon); ½ teaspoon of salt

chefmelt.com

This rich layered dish features eggplant, seasoned meat, and a smooth béchamel topping baked to perfection with bold spices and soft veggies.

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Ingredients

Brush 2 tablespoons of olive oil on strips of 3 large eggplants (about 1.5kg), sliced about 0.6cm thick lengthwise
Some black pepper for seasoning
1 tablespoon of kosher salt to sprinkle
450g ground lamb or beef of your choice
1 finely diced large onion
3 minced garlic cloves
1 (400g) can of chopped tomatoes
Salt and pepper as needed
1 teaspoon of cinnamon powder
2 teaspoons dried oregano
4 spoons of butter
60g of plain flour
600ml of milk, warmed
2 large eggs
A pinch of nutmeg (¼ teaspoon)
½ teaspoon of salt