- For the bechamel
- 4 tablespoons
- 3 tablespoons
- 250 milliliters
- 350 milliliters
freshly ground Pepper
- 50 milliliters
- 1 teaspoon
For the bechamel: peel shallot and dice finely.
Heat butter in a pan and saute shallot until translucent. Add flour and saute until lightly browned, stirring.
Whisk in hot broth and milk until sauce is smooth. Add bay leaf and season with nutmeg, salt and pepper. Bring to a boil, stirring and reduce heat. Simmer for about 20 minutes, stirring occasionally and add cream and lemon juice.
For the moussaka: rinse and trim eggplants, cut halve of them crosswise into 1 cm (approximately 1/2 inch) thick slices, season with salt and let stand for about 30 minutes. Rinse and pat dry. Heat olive oil in a large frying pan and brown eggplant slices on both sides. Drain on paper towels.
Place remaining eggplants onto a baking sheet and bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until soft. Remove from the oven, cool slightly and peel, mash.
Peel onions and chop finely. Blanch tomatoes in hot water, peel and halve, remove seeds and chop finely. Rinse spinach and blanch in boiling salted water, drain and rinse in cold water, squeeze well and chop coarsely.
Heat butter in a pan and saute onions until translucent. Combine mashed eggplants, tomatoes, spinach, onions and 2 tablespoons of bechamel sauce, season with salt, pepper and cinnamon.
Layer eggplant slices and eggplant and tomato mixture in a baking pan, alaternating. Spread each layer with some bechamel sauce an sprinkle with cheese (reserve some sauce and cheese for the last layer).
Whisk eggs with remaining bechamel and pour over moussaka, sprinkle with remaining cheese and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown.. Serve immediately.