Moussaka

Ingredients

• 3 eggplants, peeled and cut lengthwise into 1/2-inch thick slices
• Salt to taste
• 1/4 cup olive oil
• 1 tablespoon butter
• 1 pound lean ground beef
• 2 onions, chopped
• 1 clove garlic, minced
• Ground black pepper to taste
• 2 tablespoons dried parsley
• 1/2 teaspoon fines herbs
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg, divided
• 1 (8 ounce) can tomato sauce
• 1/2 cup red wine
• 1 large egg, beaten
• 4 cups milk
• 1/2 cup butter
• 6 tablespoons all-purpose flour
• Ground white pepper to taste
• 1 1/2 cups freshly grated Parmesan cheese

Instructions

1. Step 1: Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
2. Step 2: Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2–3 minutes per side. Drain on paper towels and set aside.
3. Step 3: Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8–10 minutes.
4. Step 4: Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
5. Step 5: Scald milk in a saucepan over medium heat.
6. Step 6: At the same time, melt 1/2 cup butter in a large skillet over medium heat.
7. Step 7: Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until thickened. Season béchamel sauce with salt and white pepper.
8. Step 8: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
9. Step 9: Arrange a single layer of eggplant in the prepared dish.
10. Step 10: Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
11. Step 11: Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
12. Step 12: Bake in the preheated oven until bubbly and browned, about 1 hour.
13. Step 13: Let moussaka cool briefly to make it easier to slice. Serve and enjoy!