Moussaka
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 medium
Onion (chopped)1 tbsp
Garlic (chopped)2 tsps
Italian Seasoning2 tbsps
Unsalted Butter2 tbsps
All-Purpose Flour1.5 cups
Milk (at room temperature)1 cup
Grated ParmesanDirections:
1
Preheat the oven to 375 degrees F
2
Put the eggplant in a single layer onto 2 (9 by 17-inch) baking sheets
3
Brush both sides with 3 tablespoons canola oil and season with salt and pepper
4
Bake until browned and softened, 10 to 15 minutes
5
In a large skillet over medium-high heat, add the remaining 1 tablespoon canola oil and the onions and cook until they soften, about 3 minutes
6
Add the beef, breaking into pieces with a wooden spoon
7
Add the garlic, Italian seasoning, 1/2 teaspoon cinnamon, and salt and pepper
8
Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes
9
Taste and adjust the seasoning with salt and pepper, if needed
10
In a small saucepan over medium heat, melt the butter
11
Whisk in the flour and cook for 2 minutes
12
Slowly whisk in the milk, season with salt and pepper, and the remaining 1/2 teaspoon cinnamon
13
Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter
14
Put a layer of eggplant into a 9 by 9-inch baking dish
15
Spread the beef mixture evenly over the top
16
Put another layer of eggplant on top (reserve the remaining eggplant for Online Round 2 Recipe Eggplant Dip)
17
Pour the bechamel sauce over the top and sprinkle with the cheese
18
Bake until browned and bubbling, 25 to 30 minutes
19
Remove from the oven and let rest for 10 minutes
20
Garnish with the parsley before serving