Moussaka - Moussaka

Method

• Preheat the oven to 390° F or 200° C.
• Rinse the eggplants, peel and cut them into slices 1/6 inch or 5mm thick.
• Place them on a baking pan lined with parchment paper (for this amount will need two big baking sheets).
• Drizzle with olive oil and bake for about 20', or until eggplants start turning golden brown.
• Remove eggplants from the oven and sprinkle on some salt and oregano.Set aside.
• Bring a saucepan over medium/high heat and pour the olive oil. When olive oil is hot add the onion and saute for 2.
• Add ground beef and stir and press it using a fork for about 10'.
• Add diced tomatoes and bay leaves and reduce heat to low/medium.
• Add salt, pepper, allspice, cinnamon and clove powder.
• Cook for about 15' and add feta cheese.
• Stir and remove from heat. At this point must have nearly no liquids.
• Let it stay for a while, then add breadcrumbs and the egg. Stir very well.
• Remove bay leaves.
• Place half of the eggplants in a rectangular (about 14X10 inches or 34X25 cm) baking pan.
• Then spread the ground beff evenly.
• Cover with the remaining eggplants and set aside.
• Bring a small/medium saucepan over medium heat and pour the butter (and olive oil).
• When the butter melts and it's hot enough add the flour and stir.
• Reduce the heat to low and pour the warm milk little by little stirring constantly.
• Add salt, pepper and nutmeg and remove from heat when you have a thick sauce.
• Pour the sauce to cover the eggplants carefully.
• Bake for about 45.
• Let moussaka cool down before cut and serve it.