Moussaka

Slice the eggplant 1cm thick, salt it, let sit 20 minutes, pat dry, brush with olive oil, and brown it in the oven or a pan.

~25 min

Why: Salting draws out the eggplant's bitterness and moisture so it doesn't turn mushy once baked.

Heat olive oil in a pan, sauté the chopped onion and garlic, then add the ground beef and cook through.

~7 min

Add the tomato puree, cinnamon, salt, and pepper, and simmer 15 minutes to make the meat sauce.

~15 min

Melt butter in a saucepan, stir in the flour, then gradually whisk in the milk to make a béchamel sauce.

~8 min

Watch out: Adding the milk all at once creates lumps — pour it in gradually while whisking constantly.

Preheat the oven to 375°F (190°C).

~10 min

In a baking dish, layer the roasted eggplant, meat sauce, and eggplant again.

~5 min

Pour the béchamel over the top and sprinkle with parmesan.

~2 min

Bake 25-30 minutes until the top is golden brown.

~28 min