Greek Moussaka

• 2 eggplant (sliced 1/2" thick)
• 1 ½ lb ground lamb
• 1 onion (diced)
• 3 clove garlic (minced)
• 1 ½ cup crushed tomatoes
• 1 tsp cinnamon
• ½ tsp allspice
• 4 tbsp butter
• 4 tbsp flour
• 2 cup whole milk
• 2 eggs
• ¾ cup Parmesan cheese

How to Make It

1. 1

   Brush eggplant with oil, season, and roast at 425°F for 20 minutes until golden.

2. 2

   Brown lamb with onion, garlic, cinnamon, and allspice. Add tomatoes, simmer 15 minutes.

3. 3

   Make béchamel: melt butter, whisk in flour, add milk gradually, cook until thick. Cool, beat in eggs and half the cheese.

4. 4

   Layer in a 9x13 dish: eggplant, meat sauce, eggplant, then béchamel. Top with remaining cheese.

5. 5

   Bake at 350°F for 45 minutes until golden.

6. 6

   Rest 20 minutes before slicing.