👨‍🍳 作り方

1. 1

   Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat dry.

   💡 プロのコツ: This helps prevent them from absorbing too much oil when fried.
2. 2

   Fry the eggplant slices in olive oil until golden brown on both sides. Drain on paper towels.

3. 3

   In a large pan, brown the ground lamb over medium heat. Drain excess fat.

4. 4

   Add chopped onions to the pan with the lamb and cook until softened. Add minced garlic and cook for another minute until fragrant.

5. 5

   Stir in crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for 15-20 minutes, allowing the sauce to thicken.

6. 6

   Prepare the béchamel sauce: Melt butter in a saucepan, whisk in flour to form a roux. Gradually whisk in milk until smooth. Cook, stirring, until thickened. Season with salt and pepper.

7. 7

   In a large baking dish, layer the fried eggplant slices, followed by the lamb mixture, and then repeat. Pour the béchamel sauce over the top, ensuring it covers the entire surface. Drizzle the beaten eggs over the béchamel.

8. 8

   Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the top is golden brown and the moussaka is bubbling.

9. 9

   Let the moussaka rest for 10-15 minutes before serving. Garnish with chopped parsley.