Greek Lamb Moussaka

Step 1

Set the oven to 400°F and wait for the heating indicator light or beep, about 10 minutes.

Step 2

Cut the eggplant lengthwise into two halves, then place each half cut-side down on the cutting board and slice crosswise into 1/4-inch-thick half-moons, like cutting a loaf of bread.

Step 3

Spread the eggplant slices in a single layer on a large baking sheet, lightly coat with olive oil, sprinkle with salt and pepper, then place in the hot oven.

Step 4

Roast for 20 minutes until the eggplant is soft and the surface turns light golden brown, then remove from the oven and set aside.

Step 5

Dice the onion into 1/4-inch cubes by cutting it in half from root to tip, placing it cut-side down, then slicing lengthwise, then crosswise.

Step 6

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 7

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Add the ground lamb to the hot skillet, breaking it apart with a spoon or fork as it cooks, until it is no longer pink and looks browned throughout, about 8 minutes.

Step 9

Push the cooked lamb to the side of the skillet, then add the diced onion and minced garlic to the empty space and stir constantly for 2 minutes until fragrant.

Step 10

Stir the lamb, onion, and garlic together, then pour in the crushed tomato and 1/2 teaspoon of oregano, stir to combine.

Step 11

Reduce the heat to medium-low and simmer uncovered, stirring once every 2 minutes, for 10 minutes until the sauce thickens slightly and deepens in color.

Step 12

Season the lamb sauce with salt, pepper, and a pinch of oregano to taste, then remove from the heat.

Step 13

Melt the butter in a medium saucepan over medium heat, tilting the pan to coat the bottom evenly, about 60 seconds.

Step 14

Add the flour to the melted butter and stir constantly with a wooden spoon for 90 seconds until the mixture looks like wet sand and smells slightly toasted, not raw.

Step 15

Pour the milk into the flour-butter mixture slowly while whisking constantly to prevent lumps, then continue whisking until the sauce is smooth.

Step 16

Increase the heat to medium and stir constantly with a wooden spoon for 6–8 minutes until the sauce thickens enough that the spoon leaves a trail when dragged through it.

Step 17

Remove from the heat and season the béchamel with a pinch of salt, pepper, and nutmeg to taste.

Step 18

Spread one-third of the roasted eggplant slices in an even layer on the bottom of a 9-by-13-inch baking dish.

Step 19

Pour one-third of the lamb sauce over the eggplant layer and spread it evenly with the back of a spoon.

Step 20

Repeat with another layer of eggplant (half of the remaining), then another layer of lamb sauce (half of the remaining).

Step 21

Top with the final layer of remaining eggplant, then the remaining lamb sauce, spreading it evenly.

Step 22

Pour the entire béchamel sauce over the top in a thin, even layer, spreading it with a spatula to cover all the lamb sauce.

Step 23

Place the baking dish in the oven and bake for 15 minutes until the top turns golden brown and the sauce bubbles slightly at the edges.

Step 24

Remove the moussaka from the oven and let it rest on the counter for 5 minutes before serving, so it sets slightly and is easier to cut.