👨‍🍳 조리법

1. 1

   Prepare the eggplant: Lay the eggplant slices on a baking sheet lined with paper towels. Sprinkle generously with salt on both sides. Let them sit for at least 30 minutes to draw out excess moisture and any bitterness. Pat them thoroughly dry with paper towels.

   ⏱️ 30 minutes
2. 2

   Fry the eggplant: Heat about 1 cm of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown and tender on both sides, about 3-4 minutes per side. Drain on paper towels and set aside. You may need to add more oil between batches.

   ⏱️ 40 minutes
3. 3

   Make the lamb filling: In the same skillet (or a clean one), heat 1 tbsp of olive oil over medium-high heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   ⏱️ 15 minutes
4. 4

   Simmer the filling: Stir in the tomato sauce, tomato paste, cinnamon, allspice, and chopped parsley. If using, pour in the red wine and let it bubble and reduce slightly. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, allowing the flavors to meld. The sauce should be thick.

   ⏱️ 25 minutes
5. 5

   Make the béchamel sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Do not let it brown. Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens to a consistency that coats the back of a spoon, about 5-8 minutes.

   ⏱️ 10 minutes
6. 6

   Finish the béchamel: Remove the saucepan from the heat. Let it cool slightly for a few minutes. Whisk in the lightly beaten eggs one at a time until fully incorporated. Stir in the grated Kefalotiri cheese and the nutmeg. Season with salt and pepper to taste.

   ⏱️ 5 minutes
7. 7

   Assemble the moussaka: Preheat your oven to 180°C (350°F). Lightly grease a large baking dish (approximately 23x33 cm or 9x13 inches). Arrange half of the fried eggplant slices in a single layer on the bottom of the dish. Spread the lamb filling evenly over the eggplant. Top with the remaining eggplant slices, arranging them in a slightly overlapping layer. Pour the béchamel sauce evenly over the top layer of eggplant, ensuring it covers the entire surface. Sprinkle with the remaining grated cheese and optional breadcrumbs.

   ⏱️ 15 minutes
8. 8

   Bake the moussaka: Place the baking dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling, and the casserole is heated through.

   ⏱️ 50 minutes
9. 9

   Rest and serve: Remove the moussaka from the oven and let it rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, making it easier to cut clean portions.

   ⏱️ 20 minutes