PCC Beef Moussaka

PCC Beef Moussaka

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  • 1 tablespoon olive oil, divided
  • 1 1/4 pounds lean ground beef
  • 1 small onion, diced
  • 1 tablespoon minced garlic
  • 3 teaspoons salt, divided
  • 2 teaspoons black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1 pound eggplant, sliced into 1/2-inch-thick rounds
  • 4 tablespoons unsalted butter
  • 1/4 cup unbleached wheat flour
  • 2 cups whole milk
  • 1 teaspoon nutmeg
  • 1/2 teaspoon Worcestershire sauce
  • 1/3 pound shredded Parmesan cheese


In a large saucepan, heat 2 teaspoons oil over medium heat. Add ground beef, onions, garlic, 1 teaspoon salt, pepper, oregano and cinnamon. Sauté until meat is lightly browned and cooked through, about 10 minutes. Set aside.

Brush eggplant with remaining oil and sprinkle with 1 teaspoon salt. Grill over a medium-high flame until blackened and soft, 4 to 5 minutes a side. Cool and set aside.

To make béchamel sauce, melt butter in a large skillet over medium heat. Whisk in flour until combined. Lower heat and slowly add milk, mixing constantly until roux thickens. Finish with remaining 1 teaspoon salt, pepper, nutmeg and Worcestershire.

Preheat oven to 350° F.

In a casserole pan, layer seasoned ground beef, then grilled eggplant, then béchamel sauce. Top with Parmesan cheese. Bake until the top is browned and the internal temperature is 165° F, 45 to 50 minutes.

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