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Ground Beef Eggplant Moussaka
Andre Lewis

Ground Beef Eggplant Moussaka

Roasted eggplant, cinnamon-scented beef tomato sauce and a real béchamel top make this a distinct layered casserole. Roasting replaces oil-heavy frying and keeps the slices tender but not greasy. Let the pan rest fully; the hot white sauce needs time to set before cutting.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 pounds eggplant sliced 1/4 inch thick
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt divided
  • 1 1/2 pounds 85% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes 15 ounces
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 large eggs
  • 1 cup grated Parmesan divided

Method
 

  1. Heat the oven to 425°F. Brush eggplant with oil, season with 1 teaspoon salt and roast on sheet pans for 20 minutes. Reduce oven to 375°F.
  2. Brown beef and onion and drain. Add garlic and tomato paste for 1 minute, then tomatoes, cinnamon, remaining salt and pepper and simmer 8 minutes.
  3. Melt butter, stir in flour for 1 minute, whisk in milk and simmer until thick. Cool 5 minutes, then whisk in eggs and 1/2 cup Parmesan.
  4. Layer half the eggplant, all the beef sauce and remaining eggplant in a greased 9-by-13-inch dish. Spread béchamel on top and sprinkle with remaining Parmesan.
  5. Bake 45 to 50 minutes until golden. Rest 20 minutes before cutting.