Name: French-Style Moussaka
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 large eggplant; 2 tablespoons olive oil; 1 pound ground beef or lamb; 1 onion, chopped; 2 cloves garlic, minced; 1 can crushed tomatoes; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup béchamel sauce; Grated Gruyère cheese

A French variation of the classic Greek moussaka, featuring layers of eggplant, meat sauce, and a creamy béchamel topping.

Method

Preheat oven to 375°F (190°C).
Slice the eggplant into 1/4-inch thick rounds and toss with olive oil. Place on a baking sheet and bake for 20-25 minutes until tender. Set aside.
In a large skillet, cook the ground meat over medium heat until browned. Add onion and garlic, sauté until softened.
Stir in crushed tomatoes, thyme, salt, and pepper. Simmer for 10-15 minutes.
Layer the cooked eggplant, meat sauce, and béchamel sauce in a baking dish. Top with Gruyère cheese.
Bake for 25-30 minutes until bubbly and golden. Let cool slightly before serving.
Check that the ground meat reaches 71°C (160°F) throughout before serving.