Moussaka

Instructions

1. 1

   Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, place on baking sheets, and roast for 20-25 minutes until tender. Reduce oven temperature to 350°F (175°C).

2. 2

   In a large skillet over medium heat, sauté the diced onion and garlic in 1 tbsp olive oil until soft. Add the ground meat, breaking it up, and cook until browned. Drain excess fat.

3. 3

   Stir in the crushed tomatoes, cinnamon, salt, and pepper. Simmer for 15-20 minutes until the liquid reduces and you have a thick, fragrant meat sauce. Remove from heat.

4. 4

   Prepare the béchamel: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbling. Gradually whisk in the warm milk until smooth. Cook, whisking constantly, until the sauce thickens (about 5-7 minutes). Remove from heat and stir in the parmesan, nutmeg, salt, and pepper.

5. 5

   Assemble the Moussaka in a 9x13 inch baking dish: Layer half of the roasted eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices.

6. 6

   Pour the béchamel sauce evenly over the top layer of eggplant. Bake uncovered at 350°F (175°C) for 45-50 minutes until the top is golden brown and bubbling. Let it rest for 15 minutes before slicing.