Moms Moussaka

By alexi57

Ingredients

• FOR THE MAIN DISH
• non-stick cooking spray or olive oil
• 1 large eggplant, peeled and cut into 1/4" thick slices. Reserve skins
• 1/2 tsp. salt
• 1 lbs. ground sirloin
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cups tomato sauce
• 1 cup fresh parsley, chopped
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. nutmeg
• 1/2 cup mozzarella cheese
• 1/4 cup grated parmesan cheese
• FOR THE BECHAMEL
• 1/2 cup butter
• 1 cup flour
• 2 cup milk
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. nutmeg
• 3 eggs beaten
• 3/4 cup shredded romano

Preparation

Step 1

FOR EGGPLANT

Preheat Broiler

Sprinkle eggplant slices with salt and allow to sit for 15 minutes.

Rinse eggplant slices under water and pat dry.

Arrange eggplant on baking sheet and broil on both sides until browned. Set aside

FOR THE BECHAMEL

Melt butter in pan, add flour and stir to make a roux, slowly whisk in milk, salt and pepper
Remove from heat and stir in eggs. Add cheese and mix together to melt.

FOR MAIN DISH

Preheat oven to 375 degrees

Brown meat then add onion and garlic. Cook until onion is clear. Drain

Return skillet to heat and add tomato sauce, parsley, black pepper and nutmeg. Cook for 5 - 10 minutes. Add the meat to this mixture.

Coat baking dish with olive oil spray.

Put 1/2 of meat mixture on the bottom, then layer of eggplant.

Add another layer of meat mixture, then a final layer of eggplant.

Cover with bechamel sauce.

Cover dish with tin foil and bake at 375 degrees for 45 minutes.

Remove tinfoil and sprinkle with cheese. Bake uncovered an additional 10 minutes or until top is golden. Let stand 10 minutes