Eggplant Moussaka

Instructions

1. 1

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

2. 2

   Slice the eggplants into 1/4-inch thick rounds. Sprinkle them with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry.

3. 3

   Heat olive oil in a large skillet 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. Sauté until the onion is translucent.

5. 5

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

6. 6

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

7. 7

   In a baking dish, layer half of the eggplant slices. Spread the meat mixture over the eggplants, then layer the remaining eggplant slices on top.

8. 8

   Sprinkle the grated Parmesan cheese and breadcrumbs evenly over the top.

9. 9

   Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the dish is heated through.

10. 10

    Let the moussaka cool for a few minutes before serving.