Greek Moussaka

Serves: 6-8

Ingredients:

• 2 Eggplants

• 3 small white or red potatoes

• 1 red onion

• 2 cloves garlic

• 1 lb ground lamb

• 1/2 can chopped tomatoes

• 1 Tbsp tomato paste

• 1/2 tsp sugar

• 1/2 glass red wine

• 1 bay leaf

• Pinch of cinnamon

• Vegetable Oil

• 15 oz milk

• 2 oz butter

• 2 oz flour

• 1 egg yolk

• Pinch of nutmeg

• 1.5 oz parmesan

• Salt and pepper to taste

Method:

1. Slice the eggplant into 1 cm slices. Pat the eggplant dry to remove excess water and bake at 400 for ~20-30 minutes, flipping halfway through.

2. Slice the potatoes into thin slices and toss with olive oil, salt, and pepper. Air fry at 415F for about 20 minutes, flipping halfway through

3. Heat olive oil in a large pan on medium-high heat. Stir in the chopped onions and saute until softened. Add in the lamb and use a wooden spoon to break it up. Once it begins to brown, add the garlic and tomato paste.

4. Pour in the red wine, add the canned tomatoes, sugar, bay leaf, salt, pepper, and a pinch of cinnamon. Bring to a boil then turn to a simmer with the lid on for 30 minutes.

5. Now, prepare the béchamel sauce. Melt the butter in a large pan on low-medium heat. Add in the flour while continuously whisking to make a paste. Ass in the warmed milk in a steady stream and continue to whisk so there are no lumps. Continue to stir until the sauce thickens to a thick cream consistency.

6. Remove from the heat, add in the egg yolk, salt, pepper, pinch of nutmeg, and cheese. Whisk quickly to prevent the yolk from cooking and clumping.

7. Add a large spoonful of the bechamel sauce to the meat sauce and stir it in.

8. Assemble the moussaka in a buttered Pyrex dish by layering the air-fried potatoes, half of the eggplant, the meat sauce, the rest of the eggplant, and then the bechamel sauce. Top with more parm.

9. Bake at 350F for 60 minutes. Allow it to cool for about 10-15 minutes, and then slice into squares and enjoy!