Moussaka

1

Dust the refrigerator with breadcrumbs and reserve

Slice the eggplant into 1cm thick slices

2

Heat a quarter cup of oil in a frying pan and fry the eggplant slices, stirring occasionally, until they're golden brown

Repeat with the remaining oil and eggplant

Place the fried eggplant on paper towels to drain

3

Blend the tomatoes in a blender, then strain them through a fine-mesh sieve and reserve

Heat the remaining oil in a pan and cook the onion until it's caramelized

Add the ground pork and mix without overcooking

Add salt, black pepper, and cinnamon to taste

4

Combine the tomato puree and parsley

Cook on high heat for 15 minutes, then remove from heat and reserve

Bechamel sauce

1

Melt the butter in a pan over low heat, then add the all-purpose flour

Use an electric mixer to obtain a smooth mixture

Remove from heat and gradually add the milk, stirring constantly

2

Return to heat, stirring occasionally, until the sauce thickens

Season with salt, black pepper, and grated nutmeg

Remove from heat and reserve

3

Beat the eggs until they're frothy, then combine them with the sauce

Assembly

Line the refrigerator with eggplant slices

Add a third of the ground pork mixture on top, followed by another layer of eggplant

Sprinkle Parmesan cheese and add more ground pork

Finish with a layer of eggplant

Cover with Bechamel sauce and the remaining Parmesan cheese

Bake in a moderate oven until the top is golden brown.