Eggplant and Meat Moussaka with Béchamel

Method

1. Preheat oven to 180°C (350°F).
2. Slice the eggplant into 1/4-inch thick rounds and toss with olive oil. Bake for 20-25 minutes until tender.
3. In a pan, cook the onion and garlic until softened. Add the ground beef and cook until browned.
4. Stir in tomato sauce and season with salt, pepper, and nutmeg. Simmer for 10 minutes.
5. In a separate pan, melt butter and whisk in flour to make a roux. Gradually add milk, stirring constantly until thickened.
6. Stir in Parmesan cheese and season. Remove from heat.
7. In a baking dish, layer cooked eggplant, meat mixture, and béchamel sauce.
8. Repeat layers and top with extra béchamel. Bake for 25-30 minutes until golden.
9. Let rest for 10 minutes before serving.
10. Check that the ground meat reaches 71°C (160°F) throughout before serving.