Moussaka

Directions

1. Heat 2 Tbsp. of the oil in a large skillet over medium-high heat.  Add the ground beef and cook for 5 minutes, stirring occasionally.  Add the onions and garlic; cook and stir for 2 minutes. Stir in the tomato paste, then the crushed tomatoes and rosemary.  Season with the Greek Allrounder. Bring the meat sauce to a boil, then simmer over medium-low heat for 50 minutes, stirring occasionally.

2. Meanwhile, cook potatoes in large pan of boiling salted water for 15 minutes or until potatoes are tender. Rinse potatoes under cold running water; drain well. Peel the potatoes, then coarsely chop them.

3. Spread the eggplant slices into single layer on a cutting board. Sprinkle them with salt and let stand for 20 minutes.

4. Heat the oven to 375°F.  Pat both sides of eggplant slices dry with paper towels.  Heat the remaining oil in a large skillet over high heat. Add the eggplant slices; cook 2 minutes on each side or until lightly browned on both sides. Remove the eggplant from the skillet and drain on paper towels.

5. For the Béchamel Sauce, melt the butter in a large saucepan over medium-low heat.  Whisk in the flour. Then add the milk and whisk until blended. Bring to boil, stirring constantly. Season with salt; simmer over low heat for 4 minutes or until thickened, stirring constantly. Remove the saucepan from the heat and let it cool for a few minutes. Gradually add the beaten egg, mixing well after each addition.

6. Layer potato slices in a 10-inch baking dish sprayed with cooking spray. Cover with eggplant; then meat sauce. Sprinkle with half of the Parmesan cheese. Pour the Béchamel sauce over the ingredients in the baking dish and sprinkle with the remaining Parmesan cheese.

7. Bake for 45 minutes or until the moussaka is heated through and top is golden brown.