Moussaka

Ingredients

• 800 g eggplants (about 2 pieces)
• 10 tbsp olive oil
• 1 onion
• 1 tsp lemon zest
• 400 g lamb steak (6 steaks)
• 8 tomatoes
• 2 tbsp paprika paste
• 3 tsp parsley
• 0.5 tsp Sugar
• Salt
• Pepper
• 4 tbsp butter
• 4 tbsp flour
• 100 g Parmesan
• 2 Eggs
• 600 ml Milk

Instructions

1. 1.

   Wash the eggplants, trim the stems and slice them lengthwise into about 1 cm thick rounds. Lay the slices side by side on a platter and salt both sides; let stand for about 30 minutes.

2. 2.

   Meanwhile peel and halve the onion, dice finely, wash and cube the tomatoes. Sauté the onions in 5 tbsp oil until translucent, add sugar, salt and pepper, cook low heat for about 10 minutes, cool slightly, then mix in parsley.

3. 3.

   Pat the eggplants dry with kitchen paper and brown them one by one in 5 tbsp olive oil. Place the browned slices on paper to drain.

4. 4.

   Grease a large baking dish with 1 tsp butter. In a pot melt the remaining butter, lightly sauté flour, gradually whisk in milk while stirring until it thickens and boils once; season with salt, pepper and lemon zest, remove from heat. Grate parmesan and beat with eggs, then stir into the slightly cooled sauce.

5. 5.

   Layer half of the eggplant slices in the baking dish. Arrange lamb steaks on top, brush with paprika paste, sprinkle with onion‑paprika mixture. Cover with remaining eggplant slices and pour over the sauce. Bake in a preheated oven at 160 °C for about 1 hour; serve hot.