Eggplant Moussaka

Ingredients

• Eggplant (2 medium, sliced into 1/2-inch rounds)
• Olive oil (3 tablespoons, divided)
• Salt (to taste)
• Pepper (to taste)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Ground beef (1 pound)
• Tomato sauce (1 cup)
• Cinnamon (1/2 teaspoon)
• Nutmeg (1/4 teaspoon)
• Butter (4 tablespoons)
• Flour (1/4 cup)
• Milk (2 cups)
• Parmesan cheese (1/2 cup, grated)
• Breadcrumbs (1/2 cup)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the sliced eggplant on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Roast in the oven for 20 minutes, or until tender and slightly golden.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
4. Add the ground beef to the skillet and cook until browned, breaking it up with a spatula. Drain any excess fat.
5. Stir in the tomato sauce, cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes to allow the flavors to meld.
6. In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until light and bubbly.
7. Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. In a greased baking dish, layer half of the roasted eggplant slices. Top with half of the ground beef mixture. Repeat the layers with the remaining eggplant and beef.
9. Pour the béchamel sauce over the top layer and sprinkle breadcrumbs over it for a delightful crunch.
10. Bake in the oven for 30 minutes, or until the top is golden and bubbly.
11. Let the moussaka cool for about 10 minutes before serving to allow the layers to set.