Slice eggplant, without peeling, about 1/2 inch thick. Fry in cooking spray over brisk heat until lightly browned on both sides. Meantime cook beef in the olive oil until it loses its red color. Season to taste with salt, pepper, garlic powder and Italian seasonings.
Place a layer of eggplant slices in the bottom of a shallow 1 1/2 qt baking dish. Put meat on top of them. Add another layer of eggplant slices. Pour Bechamel over and sprinkle cheese on top.
Bechamel Sauce
Melt butter. Combine flour with it smoothly. Stir in onion. Add broth slowly, stirring constantly, until thickened. Add cream, season to taste, and simmer, very gently for about 15 minutes. Strain if desired. Makes about 1 cup.
Bake in pre-heated hot oven (400 F) for 15 to 20 minutes, or until top is golden-brown and crisp.
Originally Submitted
8/28/2011
0 Out of 5 from
0 reviews
You can add this Eggplant Moussaka recipe to your own private DesktopCookbook.
