North Macedonian Moussaka with Slow-Cooked Meat and Béchamel

Method

1. Preheat oven to 375°F (190°C).
2. Slice the eggplants and bake until tender.
3. In a large pot, cook the ground beef over medium heat until browned and crumbled.
4. Add the onion and garlic, sauté until softened and fragrant, about 5 minutes.
5. Stir in the diced tomatoes and cinnamon, then reduce heat to low.
6. Simmer the meat mixture for 30 minutes, allowing the flavors to meld and the sauce to thicken.
7. Season with salt and pepper to taste.
8. Layer the eggplant, meat mixture, and béchamel sauce in a baking dish.
9. Top with grated cheese and bake for 25 minutes.
10. Check that the ground meat reaches 71°C (160°F) throughout before serving.