2 Large eggplants, sliced lengthwise into slices, end slices discarded
Salt
Extra virgin olive oil
4 tbsp breadcrumbs
For The Meat Sauce
1 Large yellow onion, finely chopped
500g Lamb or beef mince
1 tbsp Dried oregano
1 tsp Ground cinnamon
1/2 tsp Black pepper
1/2 tsp Ground nutmeg
1/2 tsp Paprika, or hot paprika
1/2 cup Red wine
400g Can diced tomato
1 tsp Sugar
1/2 cup Hot beef stock
For The Bechamel
1/3 cup + 2 tbsp Extra virgin olive oil
2/3 cup Plain flour
1/2 tsp Salt, more if you like
1/4 tsp Ground nutmeg
4 cups a2 Milk® Full Cream, warmed
2 Large eggs
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Directions
Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
Turn the grill of your oven on.
Prepare a large baking tray or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared tray. Brush generously with olive oil.
Place the baking tray 15cm away from the grill. Grill the eggplant on both sides until softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
Prepare the meat sauce. Heat 2 tablespoons olive oil in a frying pan. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the lamb mince. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the pan. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
Meanwhile, heat the oven to 180°C (160°C fan forced) and work on the bechamel.
Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
Assemble the moussaka. When ready, lightly oil a 24 × 33 cm (9 ½" x 13") oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the breadcrumbs.
Bake. Bake the moussaka on the centre rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack so that the top of the moussaka gains a nice golden brown colour (watch carefully).
Remove from the heat and let sit for 10 minutes before cutting through into squares to serve. Enjoy!
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