RECIPE:Moussaka Greek Eggplant and Ground Beef Casserole

Cooking directions

1. In a large heavy saucepan over medium-high heat, add oil. When sizzling hot, add ground beef and onion and cook for 15-20 minutes. Add the rest of ingredients and simmer for 20 minutes.

2. Eggplant: In a second large saucepan, heat olive oil over medium heat and add eggplant slices. Brown on both sides, seasoning with salt and pepper. Add 2 tablespoons of water, steam for two minutes and uncover. Place eggplant on a platter until ready to assemble Moussaka.

3. Preheat oven to 350°F. Grease a glass baking dish with non- stick spray. Arrange half of the cooked eggplant slices in the bottom of the dish. Using a spoon, evenly spread the meat mixture on top of the eggplant. Top the meat mixture with remaining eggplant.

4. For the white sauce: Melt butter in a medium saucepan over medium-low heat. Add flour and stir. Gradually add milk and chicken broth, whisking until smooth. Season with salt and pepper. Simmer, stirring constantly, about 2 minutes.

5. Beat eggs in a small bowl and whisk-in a small amount of hot white sauce mixture into eggs. Add the rest of the sauce and ½ Cup grated Pecorino Romano cheese. Stir.

6. Pour warm mix over eggplant casserole. Top with remaining ½ Cup cheese. Cover with foil and bake for 1 hour.

7. Uncover after an hour and return to oven for 15 minutes or until golden. Allow to rest for 15 minutes before cutting.