Step 1

Start with peeling and slicing the eggplant and potatoes then coating with a drizzle of olive oil and salt and pepper.

Step 2

Roast, this can either be done in the oven on 350 degree for 45 minutes using a sheet pan or in your Air Fryer as a time saver at 350 for 20 minutes using your grilling rack to seperate layers.

Step 3

While your potatoes and eggplant are roasting, you will want to make your meat sauce. I use my Instant Pot set on saute' to brown the beef & lamb combination along with diced onions and minced garlic for 3-5 minutes. Drain off any excess grease using a spoon.

Step 4

Add in your 8 oz tomato sauce, 1 tbsp nutmeg, 1 tsp cinnamon, 1 tsp oregano, 1 tsp salt, and 1/2 tsp pepper.

Step 5

Seal and set you Instant Pot to cook at manual high pressure, for 10 minutes. Carefully quick vent when done.

Step 6

Once everything is done cooking, you will want to prepare a 13x9 baking dish with Olive Oil spray.

Step 7

Layer the potatoes into the base of the casserole dish, followed by a layer of your meat sauce.

Step 8

Next place a layer of the roasted eggplant on top of the meat sauce. Top with BEchamel sauce recipe below.

Step 9

To make the Bechamel sauce melt 3 tbsp of butter into a sauce pan on medium heat.

Step 10

Whisk in 2 tbsp of all purpose flour, 1/2 tsp salt, and dash of pepper to taste.

Step 11

Next gradually add in your half in half while whisking until thick and bubbly, lower heat.

Step 12

Crack an egg into a seperate bowl and whisk quickly you will need to temper it (by adding a small amount of your hot milk 1-2 spoonfuls of liquid to it prior to adding it into Bechamel mix, or it will scramble).

Step 13

Once tempered add to sauce pot along with parmesan cheese and continue to whisk. Then pour entire Bechamel cheese sauce over the top of the Moussaka.

Step 14

Place the entire baking dish into preheated oven and bake at 350 degrees for 45 minutes.

Step 15

Allow to cool for 15 minutes prior to cutting, this will allow the juices to set up and make nice slices.