Ingredients

• 3 medium eggplants
• 500g ground meat (beef or lamb)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 3 tablespoons olive oil
• 300ml milk
• 3 tablespoons flour
• 2 eggs
• Grated cheese (optional, for topping)

Instructions

1. Start by slicing the eggplants into 1-cm thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture. This helps reduce bitterness.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent.
3. Add the minced garlic, ground meat, cinnamon, and cumin. Cook until the meat is browned, then stir in the diced tomatoes and tomato paste. Season with salt and pepper. Simmer for 10-15 minutes.
4. Rinse and dry the eggplant slices. In a separate pan, fry the eggplant slices in olive oil until they are golden brown, then drain on paper towels.
5. In a saucepan, melt a bit of butter. Whisk in the flour and cook for a minute. Gradually add the milk while whisking continuously to avoid lumps. Cook until the sauce thickens, then remove from heat and stir in the beaten eggs.
6. Preheat your oven to 180°C (350°F). In a greased baking dish, layer half of the eggplant slices, followed by the meat mixture, and then the remaining eggplant slices.
7. Pour the béchamel sauce over the top layer and sprinkle with cheese if using. Bake for about 45 minutes or until the top is golden and bubbly.
8. Let the moussaka cool for a few minutes before serving. Enjoy!