Moussaka

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Prepare Eggplant

• 1 tsp Olive Oil
• 150g Eggplant

Preheat the oven to 375°F (190°C). Spray a baking sheet with cooking spray or lightly coat with olive oil. Arrange thinly sliced eggplant in a single layer, top with salt and pepper to taste, and bake for 15-20 minutes until tender and slightly browned. Remove from the oven and set aside.

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Cook Meat

• 1 tsp Olive Oil
• 1/2 Small Onion
• 1 Garlic Clove
• 150g Ground Beef

Heat olive oil in a non-stick pan over medium heat, add finely diced onion, cooking for about 4 minutes until softened and translucent. Add minced garlic and saute for another minute until fragrant. Add ground beef or lamb, along with salt and pepper to taste and cook until no longer pink, breaking it up as it cooks.

_{Step 3/5}

Make Sauce

• 70g Diced Tomatoes
• 2 tsp Tomato Paste
• 50mL Beef Broth
• 1/4 tsp Oregano
• 1/4 tsp Cinnamon

Add in tomato paste and cook it down for about a minute to deepen flavor. Stir in diced tomatoes, beef broth, oregano, cinnamon, salt, and pepper. Simmer for 8-10 minutes to blend the flavors. Once liquid has reduced and thickened, remove from heat.

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Make Bechamel Sauce

• 1 tsp Olive Oil
• 1 tsp AP Flour
• 50mL Low-fat Milk
• 10g Grated Parmesan Cheese
• 1/8 tsp Nutmeg

Heat butter in a small saucepan over medium heat. Add flour, whisking continuously for a minute. Gradually add milk, whisking to prevent lumps, and cook until the sauce thickens. Stir in Parmesan cheese and grated nutmeg.

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Assemble Moussaka and Bake

Lightly grease a small baking dish. Layer half of the baked eggplant slices, spread the meat mixture on top, then cover with the remaining eggplant slices. Top with the Béchamel sauce, spreading evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is set. Let cool for 5 minutes before serving.