Beef Moussaka

Instructions

1. Prepare the eggplant
   Sprinkle eggplant slices with salt and place in a colander to drain for 30 minutes. Rinse well and pat dry with paper towels. Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, arrange on baking sheets, and roast for 25 minutes until softened and lightly browned.
2. Make the meat sauce
   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add ground beef and cook until browned, breaking it up with a wooden spoon. Stir in tomato paste, crushed tomatoes, cinnamon, allspice, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens. Stir in chopped parsley and remove from heat.
3. Prepare béchamel sauce
   In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to make a roux. Gradually add warm milk, whisking constantly to prevent lumps. Cook for 5-7 minutes until thickened. Remove from heat and stir in 1/2 cup of grated cheese and nutmeg. Season with salt and pepper to taste.
4. Assemble the moussaka
   Reduce oven temperature to 350°F (175°C). In a 9x13 inch baking dish, arrange half of the eggplant slices in an even layer. Spread all of the meat sauce over the eggplant. Top with the remaining eggplant slices. Pour the béchamel sauce evenly over the top layer and sprinkle with the remaining 1/2 cup of cheese.
5. Bake the moussaka
   Bake uncovered for 45-50 minutes until the top is golden brown and the moussaka is bubbling around the edges. Let stand for 15-20 minutes before cutting into squares to serve. This resting time allows the layers to set properly.