📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for even cooking and a beautiful, golden-brown top.
2. Peel and thinly slice the eggplants using a vegetable peeler. Aim for slices about 1/8 inch thick. This will help them cook evenly and become wonderfully tender.
3. Salt the eggplant slices generously and let them sit in a colander for at least 30 minutes. This draws out excess moisture, preventing a soggy moussaka. Pat them dry with paper towels before proceeding.
4. While the eggplant rests, prepare the meat sauce. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it up with a wooden spoon. Drain off any excess grease.
5. Add the finely chopped onions, garlic, and oregano to the skillet and sauté until softened. About 5 minutes. Stir frequently so they don’t burn.
6. Stir in the crushed tomatoes, tomato paste, and a pinch of salt and pepper. Bring to a simmer, then reduce the heat to low and cook for at least 15 minutes, or until the sauce has thickened. I like to add a bay leaf here for extra depth of flavor – don’t forget to remove it before serving!
7. Now for the béchamel: In a large bowl, whisk together the butter and flour until you have a smooth paste (a roux). It's important to whisk constantly, so no lumps form!
8. Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more. Cook over low heat, stirring constantly, until the sauce thickens slightly. It should coat the back of a spoon.
9. Season the béchamel with nutmeg, salt, and pepper. A grating of fresh nutmeg is superb; it adds a warm, comforting note. Add a dash of white pepper if you like a little kick!
10. Assemble the moussaka: Spread a thin layer of the meat sauce in the bottom of your large oven-safe skillet. Then layer about 1/3 of the eggplant slices over the meat sauce, slightly overlapping.
11. Spoon half of the mashed potatoes over the eggplant. Then add another layer of eggplant, followed by the remaining meat sauce.
12. Top with the final layer of eggplant slices, and spread the creamy béchamel sauce evenly over the top. I sometimes sprinkle some grated Parmesan cheese on top for that extra cheesy goodness!
13. Bake for 30-40 minutes, or until the top is golden brown and bubbly. The internal temperature should reach at least 160°F (71°C). Keep an eye on it; ovens vary, and you might need to add a few extra minutes.
14. Let the moussaka rest for at least 10 minutes before serving. This allows the flavors to meld and makes it easier to slice without it falling apart. I usually let it rest for 15-20 minutes, because who wants a messy moussaka?