Moussaka

Ingredients

• •2 large eggplants, sliced lengthwise
• •2 tablespoons olive oil
• •1 pound ground lamb or beef
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 can (15 oz) tomato sauce
• •1 teaspoon cinnamon
• •4 tablespoons butter
• •3 tablespoons all-purpose flour
• •2 cups whole milk
• •1/2 cup grated Parmesan cheese
• •to taste Salt and pepper

Directions

1. 1Brush eggplant slices with olive oil and bake at 375°F for 20 minutes until softened.
2. 2Brown ground meat with onion and garlic, then stir in tomato sauce, cinnamon, salt, and pepper; simmer 15 minutes.
3. 3Make béchamel sauce by melting butter, whisking in flour for 1 minute, then gradually adding milk while stirring until thickened; season with salt, pepper, and nutmeg.
4. 4Layer half the eggplant in a 9x13 baking dish, spread meat sauce over it, then layer remaining eggplant.
5. 5Pour béchamel sauce over the top and sprinkle with Parmesan cheese.
6. 6Bake at 375°F for 35-40 minutes until golden brown and bubbling at the edges.
7. 7Let rest 10 minutes before serving to allow layers to set.

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