Greek Roast Eggplant, Beef and Béchamel Moussaka (6 Servings)

Slice eggplant 0.75 cm thick, sprinkle with 1 tsp salt and let stand 30 minutes. Start the meat sauce while waiting.

Sauté onion and garlic in 1 tbsp olive oil for about 2 minutes, add 700 g ground beef, and break up as it cooks.

Add 400 g tomatoes, 3 tbsp paste, 240 ml broth, 1 cube, 2 bay leaves, sugar, oregano, cinnamon, and ¾ tsp salt. Simmer 15–20 minutes until thick.

Preheat oven to 240°C. Pat eggplant dry, distribute 3 tbsp olive oil across slices, and bake on lined trays 15–20 minutes until soft.

Melt 60 g butter in a saucepan, add 5 tbsp flour and cook, stirring, for 1 minute.

Whisk in 600 ml milk gradually and cook 3–5 minutes until thick. Off heat, mix in cheese, optional nutmeg, stock powder, and pepper.

Cool the béchamel for 5 minutes, whisk in 1 whole egg and 1 yolk. Do not taste the sauce containing raw egg.

Reduce oven to 180°C; layer half the roasted eggplant in an ovenproof dish.

Spread all the thick beef sauce over the eggplant, remove bay leaves, then add the remaining eggplant.

Spread the béchamel evenly over the top and sprinkle with ⅓ cup panko breadcrumbs.

Bake at 180°C for 30–40 minutes; confirm the center reaches at least 74°C, and let stand 10 minutes before slicing.

Divide into six servings. Refrigerate leftovers within 2 hours at 4°C or colder and reheat to 74°C.