A delightful twist on the classic Greek Moussaka, this recipe combines tender eggplant slices with a savory beef filling and a creamy cheese topping.
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Preheating ensures even cooking and a perfect texture.
Slice the eggplants into 1/4-inch thick rounds and brush both sides with olive oil. Season with salt and pepper.
Use a sharp knife for uniform slices, which cook evenly.
Arrange the eggplant slices on a baking sheet and roast in the oven for 15 minutes, flipping halfway through.
Roasting enhances the eggplant's natural sweetness and reduces bitterness.
In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is soft. Drain excess fat.
Breaking up the beef as it cooks ensures even browning.
Add minced garlic, tomato sauce, oregano, salt, and pepper to the skillet. Simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Layer half of the roasted eggplant slices in the prepared baking dish. Spread the beef mixture over the eggplant, then top with the remaining eggplant slices.
Press down gently to create even layers for better presentation.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
Cooking the flour removes its raw taste, enhancing the sauce.
Gradually whisk in the milk and cook until the sauce thickens. Remove from heat.
Stir constantly to prevent lumps and ensure a smooth sauce.
Beat the egg in a small bowl and slowly mix in a few spoonfuls of the hot sauce. Stir the egg mixture back into the saucepan and add the grated Parmesan cheese.
Tempering the egg prevents it from curdling in the hot sauce.
Pour the cheese sauce over the casserole and spread evenly. Bake in the oven for 30 minutes or until golden and bubbly.
Letting the casserole bake uncovered creates a deliciously crisp topping.
Allow the casserole to rest for 10 minutes before slicing and serving.
Resting helps the layers set, making it easier to serve.
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