Moussaka

Instructions

1. Preheat oven to 400°F (200°C). Lightly salt the eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with paper towels.
2. Heat olive oil in a large frying pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels and set aside.
3. In the same pan, add a little more oil and sauté the onions until translucent. Add the garlic and cook for another minute.
4. Add the ground meat to the pan and cook until browned. Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes, then remove from heat.
5. For the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, continuing to whisk until the sauce thickens. Remove from heat and whisk in the beaten eggs.
6. In a greased baking dish, layer half of the eggplant slices. Spread the meat mixture on top, followed by the remaining eggplant slices.
7. Pour the béchamel sauce over the top layer of eggplants, spreading evenly. Sprinkle with grated Parmesan cheese.
8. Bake in the preheated oven for 30-40 minutes, until the top is golden and bubbly.
9. Allow to cool for at least 15 minutes before slicing and serving.