Step 1

Prepare your eggplant by slicing it.

Step 2

Heat the oil in a large skillet over medium heat. Fry the eggplant until golden brown on both sides. Repeat for remaining eggplant and set aside.

Step 3

Heat the oil in a large skillet over medium-high heat.

Step 4

Add the onion and garlic to the hot skillet and cook until the onion is softened and slightly opaque.

Step 5

Add the lamb and cook until browned.

Step 6

Once the lamb is browned, add tomato paste, cinnamon, salt, pepper, and allspice and stir to incorporate.

Step 7

Bring to a boil, then remove from heat and set aside.

Step 8

In a large saucepan, melt butter over medium heat.

Step 9

Whisk in the flour to create a roux.

Step 10

Slowly whisk in milk and continue whisking until you have a smooth creamy consistency.

Step 11

In a greased, oven-safe casserole dish, begin building your moussaka by adding a layer of eggplant, followed by a layer of meat sauce, eggplant, meat sauce, eggplant, meat sauce, eggplant, bechamel, and finally cheese.

Step 12

Bake for 45 minutes at 356F.

Step 13

Serve with your favorite side dishes, and enjoy :)