Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Slice eggplants into 1/2-inch slices.

3. Step 3

   In a large kettle, boil eggplant slices 5 to 10 minutes, until tender.

4. Step 4

   Drain in a colander or on paper towels.

5. Step 5

   Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices.

6. Step 6

   Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water.

7. Step 7

   Preheat oven to 400 F. Arrange half of the drained eggplant slices in a 13 x 9 x 2-inch baking dish.

8. Step 8

   In a large skillet, brown ground beef ; drain off excess fat.

9. Step 9

   Add drained tomatoes, breaking up with a spoon.

10. Step 10

    Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally.

11. Step 11

    Spread the meat sauce mixture over the eggplant.

12. Step 12

    Top meat mixture with remaining eggplant slices.

13. Step 13

    In a medium saucepan, melt butter.

14. Step 14

    Stir in flour; cook, stirring, for about 1 minute. Remove from heat.

15. Step 15

    Gradually stir in milk; return to heat and cook until thickened, stirring constantly.

16. Step 16

    Add shredded cheese and continue stirring until cheese is melted and sauce is smooth.

17. Step 17

    Add a small portion of the mixture to the slightly beaten eggs, beating quickly, then return egg mixture to sauce in the saucepan, whisking as you pour.

18. Step 18

    Spoon the cheese sauce over the eggplant casserole.

19. Step 19

    Bake in preheated oven for 30 minutes, or until topping is set. Let stand 5 minutes before serving.