Name: Moussaka: Greek Layered Eggplant Casserole
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 whole eggplant; 1.5 lbs ground beef; 1 whole onion; 2 cloves garlic cloves; 2 tbsp tomato paste; 1 tsp cinnamon; 2 cups milk; 4 tbsp butter; 1 cup flour; 1 whole egg; 1 cup grated cheese

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
eggplant	2 whole	38	2g	9g	0g
ground beef	1.5 lbs	288	19g	0g	23g
onion	1 whole	7	0g	2g	0g
garlic cloves	2 cloves	2	0g	0g	0g
tomato paste	2 tbsp	4	0g	1g	0g
cinnamon	1 tsp	1	0g	0g	0g
milk	2 cups	49	3g	4g	3g
butter	4 tbsp	68	0g	0g	8g
flour	1 cup	76	2g	16g	0g
egg	1 whole	11	1g	0g	1g
grated cheese	1 cup	77	4g	0g	6g

Ingredients (11)

Directions

Step 1
Slice the eggplants and sprinkle them with salt. Let them sit for 30 minutes to draw out moisture.
Step 2
Rinse and pat the eggplants dry. Brush them with olive oil and grill until tender.
Step 3
In a skillet, sauté chopped onions and minced garlic until translucent. Add ground beef, cooking until browned.
Step 4
Stir in the tomato paste and cinnamon, cook for another 5 minutes.
Step 5
In a saucepan, melt butter and stir in flour to create a roux. Gradually whisk in milk, cooking until thickened, then add cheese and mix until smooth.
Step 6
Layer half of the eggplant in a baking dish, followed by the meat mixture, remaining eggplant, and finally pour the béchamel sauce on top.
Step 7
Bake in a preheated oven at 350°F (175°C) for 45 minutes until golden and bubbly.