Method

1. Slice the aubergines into 1 cm rounds, salt them generously, and rest for 20 minutes. Rinse the salt off and pat them dry thoroughly with kitchen paper to prevent sogginess.

   Astuce The salting step removes the natural water and helps the aubergine brown rather than boil during the next step.

2. Heat half the olive oil in a large pan over medium-high heat. Fry the aubergine slices in batches until golden and tender on both sides, about 4-5 minutes. Drain on paper towels.

   Astuce Work in batches to ensure the pan stays hot and the vegetables crisp rather than steam.

   15 min

3. In a separate large bowl, mix the ground beef, onion, garlic, remaining olive oil, tomato puree, cinnamon, salt, and pepper. Brown the mixture until the meat is cooked through and the sauce is thick.

   Astuce Deglaze the pan with a splash of water or red wine to scrape up the browned flavor.

   10 min

4. Prepare the béchamel: melt butter in a saucepan, whisk in flour to form a roux, and slowly pour in the milk while whisking constantly. Cook until thick and glossy, then season lightly.

   Astuce Do not stop stirring once the milk is added, as the starch will seize instantly.

   15 min

5. Preheat the oven to 180°C. Layer the cooked aubergines in a baking dish, spread the meat mixture over the top, then pour the warm béchamel sauce evenly over the entire dish.

   Astuce Press the béchamel into the crevices of the meat to ensure complete coverage.

   5 min

6. Sprinkle the feta cheese evenly over the top. Place the moussaka in the preheated oven and bake for 45-50 minutes until the top is golden brown and the center is bubbling.

   Astuce If the top browns too quickly, cover loosely with aluminum foil for the last 10 minutes.

   5 min

7. Remove the moussaka from the oven. Allow it to rest on the counter for 10 minutes so the layers set. Garnish with fresh chopped parsley.

   Astuce This resting period is crucial for a clean, structured slice.

   10 min