Name: Rich & Creamy Greek Moussaka
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Ingredients: 2 large Eggplants, sliced 1/4 inch thick; 1 lbs Ground beef; 1 medium Onion, chopped; 3 cloves Garlic cloves, minced; 15 oz Canned crushed tomatoes; 0.25 cups Red wine (optional); 0.5 tsp Cinnamon; 0.25 tsp Nutmeg; 1 tsp Dried oregano; 0 to taste Salt and pepper; 0.5 cups Olive oil; 4 tbsp Butter; 4 tbsp All-purpose flour; 2.5 cups Milk, warm; 1 whole Egg yolk; 0.25 tsp Nutmeg; 0.5 cups Parmesan cheese, grated

DinnerComfort FoodMeal Prep

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
Eggplants, sliced 1/4 inch thick	2 large	38	2g	9g	0g
Ground beef	1 lbs	192	13g	0g	15g
Onion, chopped	1 medium	7	0g	2g	0g
Garlic cloves, minced	3 cloves	2	0g	1g	0g
Canned crushed tomatoes	15 oz	23	1g	5g	0g
Red wine (optional)	0.25 cups	9	0g	0g	0g
Cinnamon	0.5 tsp	1	0g	0g	0g
Nutmeg	0.25 tsp	1	0g	0g	0g
Dried oregano	1 tsp	1	0g	0g	0g
Salt and pepper	0 to taste	0	0g	0g	0g
Olive oil	0.5 cups	159	0g	0g	18g
Butter	4 tbsp	68	0g	0g	8g
All-purpose flour	4 tbsp	18	1g	4g	0g
Milk, warm	2.5 cups	61	3g	5g	3g
Egg yolk	1 whole	11	1g	0g	1g
Nutmeg	0.25 tsp	1	0g	0g	0g
Parmesan cheese, grated	0.5 cups	33	3g	0g	2g

Ingredients (17)

Ingredient	Qty	Cal	P	C	F
Eggplants, sliced 1/4 inch thick	2 large	38	2g	9g	0g
Ground beef	1 lbs	192	13g	0g	15g
Onion, chopped	1 medium	7	0g	2g	0g
Garlic cloves, minced	3 cloves	2	0g	1g	0g
Canned crushed tomatoes	15 oz	23	1g	5g	0g
Red wine (optional)	0.25 cups	9	0g	0g	0g
Cinnamon	0.5 tsp	1	0g	0g	0g
Nutmeg	0.25 tsp	1	0g	0g	0g
Dried oregano	1 tsp	1	0g	0g	0g
Salt and pepper	0 to taste	0	0g	0g	0g
Olive oil	0.5 cups	159	0g	0g	18g
Butter	4 tbsp	68	0g	0g	8g
All-purpose flour	4 tbsp	18	1g	4g	0g
Milk, warm	2.5 cups	61	3g	5g	3g
Egg yolk	1 whole	11	1g	0g	1g
Nutmeg	0.25 tsp	1	0g	0g	0g
Parmesan cheese, grated	0.5 cups	33	3g	0g	2g

Directions

Step 1
Slice eggplants, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly. Fry eggplant slices in olive oil until golden brown on both sides. Drain on paper towels.
Step 2
Make meat sauce: Brown ground beef in a large skillet. Drain excess fat. Add chopped onion and sauté until softened. Stir in minced garlic, crushed tomatoes, red wine (if using), cinnamon, nutmeg, oregano, salt, and pepper. Simmer for 15-20 minutes until sauce thickens.
Step 3
Make béchamel sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in warm milk until smooth and thick. Remove from heat, stir in egg yolk, nutmeg, and half of the Parmesan cheese.
Step 4
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Step 5
Layer half of the fried eggplant slices on the bottom of the baking dish. Spread the entire meat sauce evenly over the eggplant layer.
Step 6
Arrange the remaining eggplant slices over the meat sauce. Pour the béchamel sauce evenly over the top, spreading it to the edges.
Step 7
Sprinkle the remaining Parmesan cheese over the béchamel. Bake for 45-60 minutes, or until the top is golden brown and bubbly.
Step 8
Let the moussaka rest for at least 15-20 minutes before slicing and serving. This helps it set and makes for cleaner cuts.