Moussaka

To make moussaka, heat up a deep frying pan and add a generous amount of Extra-Virgin Olive Oil (as needed). Add Yellow Onions (to taste) and stir well using a wooden spoon letting it sauté. Mix through the Lamb (16 oz) with Ground Cinnamon (to taste), Dried Oregano (to taste), and a sprinkle of Salt (to taste) and Ground Black Pepper (to taste).

Break down the mince, mixing through all of the ingredients so they infuse the meat and it cooks through for the moussaka really well. Add the Tomato Sauce (3 cups) and let it simmer for up to 30 minutes.

While the sauce for the moussaka is simmering, slice the Eggplants (2) into circular strips, making each one around 1cm thick. Lightly grease a pan with oil, and grill the eggplants until they begin to change colour and soften.

Thinly slice the Potatoes (2) and boil them with some Fresh Rosemary (to taste) until soft.

To make your Bechamel Sauce, melt the Butter (3 Tbsp) in a medium-size pot and add the All-Purpose Flour (1/3 cup). Mix really well using a whisk until there are no lumps and the flour has dissolved. Add Salt (to taste) and Ground Black Pepper (to taste) and keep mixing, leaving it to cook and become creamy in texture.

While mixing, add Milk (4 cups) and stir really well, until the béchamel sauce thickens even more. Then, mix in the Eggs (2) and Parmesan Cheese (1 2/3 cups). Continue to cook until all of the ingredients have dissolved and mixed through.

Once your béchamel is ready, it’s time to assemble your moussaka. Preheat oven to 180 degrees C (350 degrees F).

In a large, deep rectangular baking tray, line the bottom with your first layer of moussaka with grilled eggplant. On top of the eggplant, add a layer of the strips of potato, then a layer of lamb sauce, then repeat the eggplant and potato and lather the creamy béchamel on top. Sprinkle the final layer of moussaka with Breadcrumbs (to taste) and Dried Oregano (to taste), and then finish it off with more freshly grated parmesan cheese.

Put the moussaka in an oven preheated to 180 degrees C (350 degrees F), uncovered for 30 minutes. Once the edges have started to become golden, you know your moussaka is ready to be demolished.

Slice a generous serve of moussaka using a sharp spatula and serve on a flat, round plate. You can add a sprig of Fresh Parsley (to taste) on top for added presentation too. Enjoy!