Greek Moussaka with Eggplant, Meat, and Creamy Béchamel

Method

1. Preheat oven to 375°F (190°C).
2. Slice eggplants and toss with olive oil. Bake for 20-25 minutes until tender.
3. In a pan, sauté onion and garlic until soft.
4. Add ground meat and cook until browned. Stir in crushed tomatoes, oregano, salt, and pepper.
5. In a separate pan, make béchamel sauce by melting butter, adding flour, and gradually whisking in milk until thickened.
6. In a baking dish, layer cooked eggplant, meat mixture, and béchamel sauce.
7. Sprinkle Parmesan cheese on top.
8. Bake for 25-30 minutes until golden and bubbly.
9. Check that the ground meat reaches 71°C (160°F) throughout before serving.