Ingredients

• 3 eggplants , peeled and cut lengthwise into 1/2-inch thick slices
• salt to taste
• 0.25 cups olive oil
• 1 tablespoon butter
• 1 pound lean ground beef
• 2 onions , chopped
• 1 clove garlic , minced
• ground black pepper to taste
• 2 tablespoons dried parsley
• 0.5 teaspoons fines herbs
• 0.25 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg , divided
• 1 , 8 ounce
• 0.5 cups red wine
• 1 large egg , beaten
• 4 cups milk
• 0.5 cups butter
• 6 tablespoons all-purpose flour
• ground white pepper , to taste
• 1.5 cups freshly grated Parmesan cheese

Instructions

1. 1 Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
2. 2 Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
4. 4 Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
5. 5 Scald milk in a saucepan over medium heat.
6. 6 At the same time, melt 1/2 cup butter in a large skillet over medium heat.
7. 7 Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
8. 8 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
9. 9 Arrange a single layer of eggplant in the prepared baking dish.
10. 10 Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
11. 11 Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
12. 12 Bake in the preheated oven until bubbly and browned, about 1 hour.
13. 13 Let moussaka cool briefly to make it easier to slice. Serve and enjoy!

Nutrition per serving