Moussaka

Moussaka is an eggplant (aubergine) or potato-based dish, including ground meat, in the cuisines of the countries of the former Ottoman Empire, with many local and regional variations. In Turkey, it is sautéed and served in the style of a casserole, and consumed warm or at room temperature. In Arabic countries, a variant is eaten cold. In the Balkans, the dish is layered and typically served hot. Many versions have a top layer made of milk-based sauce thickened with egg or flour (béchamel sauce). Source: Wikipedia

There are many versions, here is the classic Greek version, simplified:

Servings: 6-8  

Ingredients:

• 2 firm medium eggplants (aurbegine) 
• 2 tablespoons olive oil
• 1 large onion > finely chopped
• 4 garlic cloves > finely chopped
• 1 tsp cinnamon 
• 1 tbsp oregano
• 500 g mince meat
• 2 cups Tomato puree (sauce)
• 1 cup Ketchup
• ¼ cup chopped parsley (green coriander)
• 75 g butter
• 75 g plain flour
• 75 g finely grated Pecorino or Parmesan cheese (if not available use any cheese you like)
• 600 ml (2½ cups) milk
• 3 eggs, beaten
• Salt & Pepper to taste

Preparation

Eggplant:

• Cut the eggplants into 5 mm-thick rounds
• Brush with olive oil.
• Put onto baking paper-lined oven trays.
• Bake at 180°C for about 20-25 minutes until soft.

Meat Sauce

• Heat oil in a large frying pan over a medium-high heat and cook the onion until it is soft.
• Add the garlic, cinnamon and oregano; cook for a further 2 minutes.
• Add the mince meat, increase the heat to high and brown the mince well > cook until the mixture is quite dry.
• Add the tomato sauce and Ketchup, bring to a simmer and cook for 30–35 minutes, stirring occasionally until thick.
• Season with salt and pepper to taste and stir in the parsley.

White Sauce (béchamel sauce):

• Melt the butter (75 g) in
  a saucepan.
• Stir the flour (75 g) into the butter and cook for a couple of minutes,
• Then gradually whisk in the milk (600  ml), in batches.
• Bring to a simmer, cook, whisking occasionally for 5-6 minutes or until thick.
• Stir in the cheese (75g).
• Take off the heat and allow to cool slightly.
• Whisk in the eggs (3)
• Season with salt & pepper to taste.

Layer: Eggplant - Meat sauce – Eggplant - White sauce (in that order)

Baking:  180°C (preheated) for 35-45 minutes (until puffed and golden)

(Stand for 15 minutes before serving)