Worth the Work Moussaka

Directions

1. 1
   MEAT SAUCE (SHOULD BE MADE 1 DAY AHEAD AND REFRIGERATED)
2. 2
   Melt butter in large skillet.
3. 3
   Brown meat until no longer pink.
4. 4
   Remove with slotted spoon and set aside.
5. 5
   Brown onions in same pan until tender.
6. 6
   Remove onions with slotted spoon and add to bowl with meat.
7. 7
   Drain all but 3 tablespoons of butter from pan.
8. 8
   Return meat and onions to pan.
9. 9
   Add remaining meat sauce ingredients to pan.
10. 10
    Stir to combine.
11. 11
    Cover and simmer for 1 hour.
12. 12
    Turn heat up and reduce sauce by one half, stirring frequently.
13. 13
    EGGPLANT.
14. 14
    Preheat broiler.
15. 15
    Peel and cut in 1/2 inch slices.
16. 16
    Sprinkle with salt and drain in colander.
17. 17
    Brush eggplant with oil and place on a cookie sheet in a single layer.
18. 18
    Place under the broiler until golden brown.
19. 19
    Turn slices over and broil the other side.
20. 20
    CREAM SAUCE.
21. 21
    Melt butter in saucepan, then add flour and stir to combine.
22. 22
    Gradually stir in milk, cream, salt and pepper.
23. 23
    Cook and stir until thickened.
24. 24
    Remove from heat, let cool slightly then gradually add in beaten eggs and cheddar cheese.
25. 25
    BRINGING IT ALL TOGETHER.
26. 26
    Preheat oven to 350F/180C.
27. 27
    Sprinkle bread crumbs in bottom of a 2 1/2 quart shallow casserole dish.
28. 28
    Layer half of eggplant, meat sauce and remaining eggplant.
29. 29
    Pour cream sauce over top and sprinkle with Parmesan cheese.
30. 30
    Drizzle melted butter butter over top.
31. 31
    Bake for 45 minutes until golden brown.
32. 32
    Remove from oven and let sit 15 minutes.
33. 33
    Cut into squares to serve.
34. 34
    NOTE: This may be frozen or made early in the day and refrigerated.
35. 35
    In either case, add Parmesan cheese and melted butter just before baking.