Classic Greek Moussaka with Eggplant and Lamb

Name: Classic Greek Moussaka with Eggplant and Lamb
Ingredients: 2 ks eggplant; potato; olive oil; 1 kg pork meat; onion; garlic; dried thyme; 2 bay leaf; 1 cinnamon stick; 1 pohár red wine; tomato paste; tomato passata; butter; all-purpose flour; milk; parmesan; salt

#moussaka#lamb#eggplant#potatoes#Mediterranean

A traditional Greek moussaka featuring layers of roasted eggplant, tender potatoes, savory lamb meat sauce, and creamy béchamel topped with melted Parmesan. This hearty casserole bakes to a golden perfection, delivering rich Mediterranean flavors in every bite.

Ingredients extracted via AI

2 ks eggplantpotatoolive oil1 kg pork meatoniongarlicdried thyme2 bay leaf1 cinnamon stick1 pohár red winetomato pastetomato passatabutterall-purpose flourmilkparmesansalt

Procedure generated via AI

Slice two large eggplants into thick rounds. Lay them on a baking sheet, season generously with salt, drizzle with olive oil, then flip, season, and drizzle the other side. Roast in a preheated oven at 180 °C until tender and lightly golden.
Slice potatoes to the same thickness as the eggplant. Arrange them on another baking sheet, season with salt, drizzle with olive oil, flip, season the other side, and roast at 180 °C until cooked through.
Heat a generous amount of olive oil in a large pot over medium-high heat. Add chopped onion, season with salt, and sauté until translucent.
Add minced garlic and cook, stirring, for 1 to 2 minutes until fragrant.
Add 1 kg of ground lamb, breaking up any clumps with a spoon. Season with salt and cook until the meat changes color but does not brown.
Add 2 bay leaves, dried thyme, a cinnamon stick, and a glass of red wine. Lower the heat and simmer until most of the wine has evaporated.
Stir in tomato passata and tomato paste. Cook the sauce gently until it thickens and moisture reduces.
Remove the roasted eggplant from the oven, flip the slices, drizzle with olive oil again, and allow to cool on a rack to prevent sogginess.
Remove the roasted potatoes and let them cool on a rack as well.
In a large saucepan over medium heat, melt butter. Stir in all-purpose flour and cook, stirring constantly until it smells like toasted pastry to form the base of a béchamel sauce.