4tablespoonsall purpose flour (plain flour Australia and UK)
2cupsmilk
¼teaspoonnutmeg - grated
½cupParmesan cheese - grated
½cupbreadcrumbs
Instructions
Set your oven to 375°F (190°C) and preheat it.
Cut the eggplants into thin slices and sprinkle with salt. Let them sit for about 30 minutes to draw out the excess moisture.
While the eggplants are resting, prepare the meat sauce. Using a large skillet, heat your olive oil over medium-high heat. Incorporate ground beef, onion, and garlic into the heated olive oil in a large skillet, and sauté until the beef is browned and the onion is softened.
Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer the sauce for 10 minutes.
Rinse the eggplant slices and pat them dry with paper towels.
To begin, place a saucepan over medium heat and add the butter until it's melted and whisk in the flour until a smooth mixture is formed. Slowly pour the milk into the mixture while continuously whisking until the sauce thickens. Keep whisking constantly. Stir in the nutmeg and Parmesan cheese.
Grease a 9x13-inch baking dish and sprinkle the bottom with breadcrumbs.
Arrange a layer of eggplant slices in the baking dish, followed by a layer of the meat sauce. Repeat the layers until all the ingredients are used up, ending with a layer of meat sauce.
Using a spatula, spread the béchamel sauce evenly over the top of the meat sauce.
Sprinkle the remaining breadcrumbs over the top of the béchamel sauce.
Place the moussaka in the preheated oven and bake it for about 45 minutes, or until the top turns golden brown and the casserole is hot and bubbly.
Allow the moussaka to cool for a few minutes before serving. If desired, add a finishing touch of fresh parsley or mint as a garnish.
Notes
Moussaka is a delicious and satisfying dish that's perfect for any occasion. Try it tonight and enjoy the flavors of Greece in your own kitchen!