Moussaka

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplant into 1/4 inch thick slices. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

3. 3

   In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and set aside.

4. 4

   In the same skillet, add chopped onion and minced garlic. Cook until the onion is translucent.

5. 5

   Add ground beef to the skillet and cook until browned. Drain any excess fat.

6. 6

   Stir in the tomato sauce, salt, and pepper. Simmer for 10 minutes.

7. 7

   In a bowl, mix the beaten egg with milk.

8. 8

   In a baking dish, layer half of the eggplant slices. Spread the meat mixture over the eggplant. Top with the remaining eggplant slices.

9. 9

   Pour the egg and milk mixture over the top. Sprinkle with breadcrumbs and grated Parmesan cheese.

10. 10

    Bake in the preheated oven for 45 minutes, or until the top is golden brown and the dish is heated through.

11. 11

    Let the Moussaka cool for a few minutes before serving.