Moussaka Greek Eggplant and Ground Beef Casserole

Easy

Prep Time 20 MinCook Time 30 MinServings 4-6

INGREDIENTS

Olive oil ¼ cup

Small Onions, chopped 2 onions

Tomato Sauce 15 oz.

Red Wine ½ cup

Fresh Parsley, chopped 3 tablespoons

Oregano Leaves, crumbled 1 ½ teaspoons

Ground Cinnamon ¼ teaspoon

Coarse Sea Salt as needed

Black Pepper, freshly ground as needed

FOR THE EGGPLANT:

Large Eggplant, Unpeeled and sliced into 1/4-inch rounds 1 eggplant

Olive Oil 1/3 cup

Coarse Sea Salt as needed

Black Pepper, freshly ground as needed

WHITE SAUCE:

Salted Butter 4 tablespoons

All-Purpose Flour ¼ cup

Milk 1 cup

Chicken Broth 1 cup

Eggs 3 eggs

Grated Pecorino Romano Cheese 1 cup

In a large heavy saucepan over medium-high heat, add oil. When sizzling hot, add ground beef and onion and cook for 15-20 minutes. Add the rest of ingredients and simmer for 20 minutes.
Eggplant: In a second large saucepan, heat olive oil over medium heat and add eggplant slices. Brown on both sides, seasoning with salt and pepper. Add 2 tablespoons of water, steam for two minutes and uncover. Place eggplant on a platter until ready to assemble Moussaka.
Preheat oven to 350°F. Grease a glass baking dish with non- stick spray. Arrange half of the cooked eggplant slices in the bottom of the dish. Using a spoon, evenly spread the meat mixture on top of the eggplant. Top the meat mixture with remaining eggplant.
For the white sauce: Melt butter in a medium saucepan over medium-low heat. Add flour and stir. Gradually add milk and chicken broth, whisking until smooth. Season with salt and pepper. Simmer, stirring constantly, about 2 minutes.
Beat eggs in a small bowl and whisk-in a small amount of hot white sauce mixture into eggs. Add the rest of the sauce and ½ Cup grated Pecorino Romano cheese. Stir.
Pour warm mix over eggplant casserole. Top with remaining ½ Cup cheese. Cover with foil and bake for 1 hour.
Uncover after an hour and return to oven for 15 minutes or until golden. Allow to rest for 15 minutes before cutting.