Moussaka

Step 1

Preheat oven to 400°F, arrange the eggplant and potato slices on baking sheets, brush with olive oil, and roast for 20 minutes until softened; reduce oven to 375°F.

Step 2

Meanwhile, cook the ground lamb in a skillet over medium heat until browned and no longer pink, about 8 minutes; drain excess fat and stir in the tomato sauce, simmering for 10 minutes.

Step 3

In a saucepan, melt the butter over medium heat, whisk in the flour, and cook for 1 minute.

Step 4

Gradually whisk in the milk and cook, stirring, until thickened, about 5 minutes; stir in half the parmesan.

Step 5

In a baking dish, layer the potatoes, then the eggplant, then the lamb sauce, repeating until the ingredients are used.

Step 6

Pour the milk sauce over the top and sprinkle with the remaining parmesan.

Step 7

Bake for 35-40 minutes until golden and bubbling.

Step 8

Let the moussaka rest for 10 minutes before serving.