Hearty Eggplant Moussaka

Step 1

Wash & thinly slice the eggplant into long strips, lengthwise.

Step 2

Lay the eggplant slices flat on a tray & season with a generous amount of salt. Set the eggplant aside.

Step 3

Peel & dice the onion.

Step 4

Heat a drizzle of oil in a pan on medium heat. Add the chopped onion & cook for 2-3 min, until the onion begins to soften & slightly brown.

Step 5

Add in the ground beef. Season with salt, pepper, Italian seasoning & a pinch of cinnamon if you have any. Break up the meat with a spatula or wooden spoon. Cook for 4-5 min, until the meat is browned.

Step 6

Add the tomato paste. Stir & cook for 1-2 min. Then, add a splash (1-2 tbsp per serving) of red wine if you have any. Broth or water work great here as well! Stir & cook until the liquid is mostly reduced, about 2 min. Remove the meat mixture from the heat.

Step 7

Pat the salted eggplant dry & flip each piece over. Salt the other side & set aside for a few more min. Meanwhile, preheat the oven to 375ºF.

Step 8

In another skillet, heat a drizzle of oil on medium heat. Add the eggplant in batches & cook for 3-4 min on each side until they are golden brown. Flip & cook for another 3-4 min. Repeat this process until all slices of eggplant are nicely browned.

Step 9

Wipe any excess oil from the pan & add the butter & flour. On medium-low heat, whisk & cook for 1-2 min or until the mixture is thick & bubbly. Season with salt & pepper. Then, add the heavy cream & whisk continuously until the bechamel sauce is smooth & creamy, about 2-3 min.

Step 10

Assemble the moussaka: To the bottom of a baking dish, layer half of the eggplant. Add the meat mixture, then top with a layer of the remaining eggplant. Pour the Béchamel sauce over the top & spread it evenly. Top with the shredded mozzarella & bake for 20-25 min or until the mixture is bubbly & the Béchamel has lightly browned.

Step 11

Remove the moussaka from the oven & let it cool for about 10 min before serving. Cut & serve. Enjoy!