Mousaka

Serves: 5 Time: 01:30 Skill:

4 large eggplants, peeled and sliced into 1-in (2.5-cm) pieces
1 tbsp Golden Olive Eleni® organic extra virgin olive oil
¼ cup Golden Olive Eleni® organic extra virgin olive oil
1½ lbs (¾ kg) lean ground beef or lamb (or use sliced potatoes for a veggie option)
1 large onion, chopped
½ cup parsley, finely chopped
1 cup crushed tomatoes (fresh or canned)
1 tsp sea salt
½ tsp freshly ground black pepper
½ cup breadcrumbs
Sea salt, to taste

Optional: Can also top the complete mousaka with ½ cup of grated Kefalotiri (or any hard and salty) cheese.

1. Set oven to broil.
2. Salt eggplant slices on both sides and arrange them on a lightly oiled cookie sheet. Brush each slice, on both sides, with olive oil, using a pastry brush. Place the sheet under the broiler and bake for 3–5 minutes on each side, until golden brown.
3. Heat olive oil in a medium saucepan on medium. Stir in the ground meat and onions and sauté until meat has browned and the onions are soft. Add parsley, tomatoes, salt, and pepper and simmer until liquid is reduced, about 30 minutes. Mix in breadcrumbs and remove from heat.
4. Brush a 9 x 12-in (23 x 30-cm) baking pan with olive oil and line bottom of pan with eggplant slices. Cover with one layer of the meat mixture, then continue alternating eggplant and meat layers until all ingredients are used.
5. To make the béchamel: Heat olive oil (or butter) in a small saucepan on medium-low. Slowly whisk in the flour and then the milk, and continue whisking until the mixture is smooth. Beat the eggs in a small mixing bowl, then add to the milk mixture, continuing to stir and making sure the egg doesn’t harden. Season with salt, pepper, and nutmeg, and continue to stir until the sauce is thick (about 15–20 minutes).
6. Preheat oven to 375°F (190°C).
7. Pour béchamel over the eggplant and meat layers in the baking pan. Sprinkle with grated cheese and bake for 1 hour or until top has browned.