GREEK MOUSSAKA CASSEROLE

 

INGREDIENTS

• 2 eggplants, sliced
• 3 potatoes, boiled, peeled and sliced
• 1 onion, minced
• 1 lb ground beef
• 10 oz. tomato sauce
• 1/4 cup tomato paste
• 1/2 cup beef broth (chicken or vegetable can be substituted)
• 1 tsp red pepper flakes
• 1 tbsp paprika
• 2 cups whole milk
• 3 tbsp butter
• 3 tbsp flour
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp black pepper

INSTRUCTIONS

1. Preheat the oven to 400ºF and prepare a baking sheet with non-stick spray or a silicone baking mat.
2. Season the eggplant slices on all sides with salt then set aside to rest for 15 minutes;
3. After 15 minutes, rinse the eggplant slices, pat them dry, and place into a single layer ont he prepared baking sheet and cook for 20 minutes;
4. While the eggplant is cooking, heat olive oil in a large skilet over medium heat and cook the onions for 5-7 minutes;
5. Mix the tomato paste in with the onions and cook for an additional minute;
6. Add the ground beef to the skillet and break down with a spatula then cook for an additional 10 minutes;
7. Add the chili flakes, paprika, and tomato sauce to the meat mixture and stir then pour in the broth and reduce heat;
8. Simmer this for 10 minutes;
9. While this is simmering, in a medium saucepan melt the butter and then stir in the flour and mix until combined;
10. Add the milk, salt, pepper, and nutmeg then cook this mixture over medium heat until it thickens into a béchamel;
11. Spread 1/2 the meat mixture over the bottom of a 9"x13" baking dish;
12. Top the meat mixture with a layer of 1/2 potato slices then a layer of 1/2 the eggplant slices and finally 1/2 the béchamel sauce;
13. Repeat again and then place into the oven at 350ºF and bake for 45 minutes until heated through and the top is beginning to brown;
14. Remove from the oven and let the moussaka rest for 5 minutes before serving.