Moussaka

Meat Sauce:

1 lb ground beef

1 can crushed tomatoes

1 cup beef broth

1/2 cup red wine

2 Tbsp tomato paste

1 Tbsp thyme

1 onion, diced

2 cloves garlic, minced

3/4 tsp salt

1/2 tsp sugar

1/2 tsp cinnamon

1/4 tsp pepper

1 Tbsp vegetable oil

Fry beef in oil until no longer pink. Drain fat. Add onion & garlic, cook a couple minutes. Add rest of ingredients, simmer until thickened.

Eggplant – 2 lbs

Peel & slice 1/4″ thick, salt & let sit until liquid drains out. Pat dry. Toss in vegetable oil. Bake 425 degrees for 20 minutes.

Potato – 2 lbs yukon gold

Peel & slice 1/4″ thick, sprinkle with salt, toss in vegetable oil. Bake 425 degrees for 20 minutes.

Bechamel Sauce:

4 oz butter

4 oz flour

4 cups milk

1 cup ramano cheese, grated

2 eggs, beaten

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp pepper

1/4 tsp lemon zest (optional)

Melt butter, add flour, cook until bubbly. Add milk & cheese, stir to combine & keep smooth. Cook on low until thickened. Add eggs, salt, pepper, nutmeg, zest. Remove from heat.

Layer in 9×13 pan, starting with potato, then meat sauce, then eggplant, meat sauce, potato, eggplant, top with bechamel. Bake at 350 degrees for 45 minutes.

*Can top with breadcrumbs for crispy layer on top.