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 skillet over medium-high heat, add chopped onion and minced garlic, cooking until the onion is soft, about 5 minutes. Then add ground beef or lamb, along with salt and pepper to taste and cook until no longer pink, breaking it up as it cooks.

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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 been fully absorbed or evaporated, 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 olive oil in a small saucepan over medium heat. Add flour, whisking continuously for 1 minute. Gradually add milk, whisking to prevent lumps, and cook until the sauce thickens. Stir in Parmesan cheese and nutmeg.

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Assemble Moussaka

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.

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Bake and Serve

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.