Eggplant Moussaka

Ingredients

• Salt and pepper (to taste)
• Parmesan cheese (1/2 cup, grated)
• Flour (2 tablespoons)
• Butter (2 tablespoons)
• Milk (2 cups)
• Breadcrumbs (1/2 cup)
• Olive oil (2 tablespoons)
• Nutmeg (1/2 teaspoon)
• Cinnamon (1 teaspoon)
• Tomato sauce (1 can (14 oz))
• Garlic (3 cloves, minced)
• Onion (1 medium, chopped)
• Ground beef (1 pound)
• Eggplant (2 large, sliced)

Instructions

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