Traditional Greek Moussaka with Layers of Eggplant and Rich Béchamel Sauce | Flirt Recipes

Ingredients

• For the Eggplant Layers:
• 3 large eggplants, sliced into 1/2-inch rounds
• 1/2 cup olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• For the Meat Sauce:
• 1 lb ground lamb
• 1 lb ground beef
• 2 large onions, finely diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• For the Béchamel Sauce:
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Kefalotyri or Gruyère cheese
• 3 large egg yolks
• 1/4 teaspoon nutmeg
• Salt and white pepper to taste
• For Assembly:
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• For Garnish:
• Fresh oregano leaves
• Extra virgin olive oil for drizzling