Homemade moussaka – eggplant, beef and béchamel bake

Preheat the oven to 200°C fan or 220°C conventional heat. Line two large baking trays with baking paper. Wash the eggplant, trim the ends and cut it into rounds about 1 cm thick. Finely dice the onion and finely chop the garlic. Have ready a ceramic baking dish measuring about 30 × 20 cm and at least 6 cm deep.

Arrange the eggplant on the trays in a single layer without overlapping. Brush both sides with a total of 30 ml of olive oil and season lightly with salt. Roast for 25–30 minutes, until the flesh is tender and the surfaces are browned in places. Turn the slices and swap the trays halfway through cooking. Set the roasted eggplant aside. While it roasts, make the sauce in the next two steps.

Heat the remaining 15 ml of olive oil in a large, deep frying pan over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds. Increase the heat to medium-high, add the beef and cook for about 8 minutes, breaking it into small pieces with a spatula, until it no longer looks raw and some of the meat is browned. Do not drain the juices or fat. Wash your hands and any utensils used after contact with raw meat.

Add the strained tomatoes, oregano and cinnamon to the meat. Season with salt and pepper, stir and simmer uncovered over low heat for about 20 minutes, stirring occasionally. The sauce should be thick, with distinct pieces of meat and no watery layer at the bottom. If it is still runny, let it reduce for a few more minutes. Remove the pan from the heat.

Melt the butter in a saucepan over medium-low heat. Add the flour and whisk for 1–2 minutes without browning the roux. Gradually pour in the milk, whisking vigorously throughout. Cook gently for 6–8 minutes, stirring, until the sauce is smooth and thick. Season with nutmeg, salt and pepper. Remove from the heat and cool for 5 minutes, stirring occasionally. Beat the egg in a small bowl, gradually whisk in several spoonfuls of the warm sauce, then pour this mixture back into the saucepan and mix thoroughly. Do not heat the sauce on the stove after adding the egg.

After removing the eggplant, set the oven to 180°C conventional heat. Arrange half the eggplant slices in the bottom of the 30 × 20 cm dish, slightly overlapping them. Spread all the thick beef sauce over them. Cover with the remaining eggplant slices, then spoon all the béchamel on top and smooth it with a spatula. Keep this layer order: eggplant, meat, eggplant, béchamel. There is no need to grease the dish separately.

Place the dish on the middle oven rack. Bake uncovered at 180°C conventional heat for 40–45 minutes, until the béchamel is set and golden and the sauce bubbles gently around the edges. Check the center of the bake with a thermometer: it should reach at least 74°C. If the temperature is lower, continue baking until it reaches that temperature. If the top browns too quickly, cover it loosely with aluminum foil.

Remove the dish from the oven and let it rest for 20 minutes. The layers will firm up slightly, making the bake easier to portion. Cut the moussaka into 6 equal portions and carefully transfer them to plates with a wide spatula. Serve warm.