Trina’s First Moussaka

2 medium eggplants (cut into 1/2” thick slices)
2 large potatoes (cut into 1/2” thick slices)
3 tbsp olive oil
1 onion, diced
4 garlic cloves
1 lb ground lamb
1 can (14oz) crushed tomatoes
3 tbsp tomato paste
S+P to taste
1 tbsp fresh oregano
1 tsp paprika
1/2 tsp cinnamon

Mornay sauce(Béchamel + cheese = Mornay!):
5 tbsp butter
5 tbsp flour
3 cup milk
S+P to taste
1/2 cup grated parmesan (plus a little extra for the top)
2 eggs (ROOM TEMP)



1) Preheat 400 degree oven, brush potato and eggplant with oil, season with salt and pepper, and roast for 20 minutes, or until golden, almost crisp.
2) Meanwhile, sauté onion and garlic in a large skillet with a splash of olive oil. When onions are translucent add the ground lamb, and brown the meat.
3) After meat is browned, add crushed tomatoes, paste, and spices. Simmer for 10 minutes, or until sauce has come together. We want the sauce to still be juicy, so if it dries out add water to desired juicy consistency.
4) To make the MORNAY: Start with a roux, melt butter in a saucepan, add flour and simmer for 2 minutes until fragrant. Slowly, while whisking, add in milk. Whisk until thickened. Off the heat, whisk in the cheese, then the 2 eggs. Season with S+P.
5) To assemble the Moussaka: in a 9x12 baking dish, put a small amount of Mornay in the bottom of the pan. Then layer 1- potato slices, layer 2- eggplant slices, layer 3- meat sauce, layer 4- Mornay sauce, & optional (but necessary) layer 5- extra grated parmesan cheese.
6) Bake at 350 degrees for 35-45 minutes until golden brown on top and bubbling. Boom. Yum. (WAIT a few before serving, she’s HOT)