Classic Georgian Moussaka

Method

1. Preheat oven to 190°C (375°F).
2. Cut eggplants into slices, season with salt, and let sit for 15 minutes. Rinse and pat dry. Fry in olive oil until golden.
3. In a pan, cook onion and garlic until fragrant. Add lamb and brown thoroughly.
4. Stir in tomato paste and cook for 5 minutes. Season with salt and pepper.
5. In a saucepan, melt butter, add flour, and cook for 2 minutes. Gradually whisk in heavy cream until thickened.
6. In a baking dish, layer eggplant, meat mixture, and béchamel sauce. Top with breadcrumbs.
7. Bake for 20-25 minutes until golden and bubbly.
8. Let cool slightly before serving.
9. Check that the ground meat reaches 71°C (160°F) throughout before serving.