Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese
Moussaka features tender eggplant, seasoned ground beef, tomatoes, cheddar cheese, and eggs, layered and baked until set.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 400 F. Slice eggplants 1/2-inch thick, then boil until tender (5-10 minutes). Drain, then salt and press out excess water between paper towels. Arrange half of the eggplant slices in a 13x9x2-inch baking dish.
-
Brown ground beef in a skillet; drain fat. Stir in drained tomatoes, tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes.
-
Spread the meat mixture over the arranged eggplant, then top with the remaining eggplant slices.
-
Melt butter in a saucepan, stir in flour for 1 minute, then gradually whisk in milk and cook until thickened.
-
Stir shredded cheese into the sauce until melted and smooth. Temper slightly beaten eggs with a small portion of the hot sauce, then whisk the egg mixture back into the saucepan.
-
Spoon the cheese sauce over the casserole. Bake for 30 minutes, or until set, then let stand 5 minutes before serving.