Classic Greek Lamb Moussaka with Creamy Béchamel

1. Prepare the Aubergine

Heat a large frying pan over high heat. Drizzle 4 tbsp of olive oil over the aubergine rounds. Fry in batches for 5-7 minutes, or until golden brown and softened, adding more oil if dry. Place cooked rounds on a plate lined with kitchen paper.

2. Cook the Lamb

In a large casserole, heat 1 tbsp of olive oil over medium-high. Fry the lamb mince for 8-10 minutes until golden brown, stirring and breaking apart. Remove and set aside.

3. Sauté Aromatics

Add remaining oil to the casserole. Cook the onion with a pinch of salt for 10-12 minutes until soft. Stir in garlic, oregano, cinnamon, and bay leaves for 1 additional minute.

4. Simmer Sauce

Return lamb to pan, add red wine, and reduce by half. Incorporate the tomatoes, tomato purée, sugar, and 200ml water. Season and simmer for 20 minutes until sauce thickens.

5. Prepare the Potatoes

Preheat oven to 200C/180C fan/gas 4. Boil a pot of salted water, add potato slices, and cook for 6 minutes. Drain and let steam dry for 10 minutes.

6. Make Béchamel Sauce

Melt butter in a saucepan, stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Simmer for 3 minutes, then add Parmesan, grated nutmeg, and eggs.

7. Assemble Moussaka

In a large ovenproof dish, layer a third of the meat, half the aubergine, and half the potatoes. Repeat with remaining meat and aubergine, top with remaining potatoes, and finish with béchamel sauce, smoothing the top.

8. Bake

Place in the oven's center and bake for 50 minutes, or until deep golden brown. Cover with foil if browning too quickly. Let cool for 10 minutes before serving.