Moussaka

Instructions

1. 1

   Salt the eggplant slices generously and let them sit for 30 minutes to draw out bitterness and moisture. Rinse, pat dry, and pan-fry in olive oil until golden on both sides. Set aside on paper towels.

2. 2

   In a large skillet, brown the ground meat over medium-high heat. Add the diced onion and garlic, cooking until softened.

3. 3

   Stir in the crushed tomatoes, cinnamon, salt, and pepper. Simmer for 15 minutes until the sauce is thick and most of the liquid has evaporated.

4. 4

   Prepare the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Remove from heat and stir in half the Parmesan.

5. 5

   In a greased 9x13 inch baking dish, arrange half of the eggplant slices. Spread the meat sauce evenly over the top, then layer with the remaining eggplant. Pour the béchamel sauce evenly over the top and sprinkle with the rest of the Parmesan.

6. 6

   Bake in a preheated oven at 350°F (175°C) for 45 minutes until the top is bubbling and deep golden brown. Let cool for 15 minutes before slicing.