Eggplant Moussaka
A French twist on the classic Greek dish. Eggplant is layered with a rich meat sauce and creamy cheese.
Ingredients
- ●2 large eggplantsliced into 1/2-inch thick rounds
- ●1 pound ground beefbrowned and drained
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons tomato pastedissolved in 2 tablespoons olive oil
- ●2 tablespoons all-purpose flourused to thicken sauce
- ●1 cup bechamel saucestore-bought or homemade
- ●1 cup grated cheesesuch as Gruyère or Parmesan
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Season eggplant slices with salt and let sit for 30 minutes.
- 3
Rinse eggplant slices and pat dry with paper towels.
- 4
In a large skillet, cook ground beef over medium-high heat, breaking up with a spoon, until browned.
- 5
Add onion, garlic, and tomato paste to skillet and cook for 2-3 minutes.
- 6
Sprinkle flour over meat mixture and cook for 1 minute.
- 7
Gradually add bechamel sauce to skillet, whisking continuously.
- 8
Bring sauce to a simmer and cook for 2-3 minutes.
- 9
In a separate baking dish, create a layer of eggplant slices.
- 10
Spread a layer of meat sauce over eggplant.
- 11
Repeat layering process, ending with a layer of cheese on top.
- 12
Bake for 30-40 minutes, or until golden brown and bubbly.