The eggplant slices are commonly fried, but here we broil them to cut back on calories.
Graviera, a hard grating cheese, is popular in Greece.
Look for it with other specialty cheeses at well-stocked grocery stores, or substitute Pecorino Romano.
Photo: Leigh Beisch
Add onions and garlic; cook, stirring occasionally, until soft, about 3 minutes.
Remove from heat; discard the cinnamon stick.
Meanwhile, prepare bechamel:Melt butter in a large saucepan over medium heat.
Add flour and cook, whisking, until just starting to brown, about 1 minute.
While whisking, slowly add milk.
Continue cooking, whisking frequently, until the sauce has thickened, about 8 minutes.
To prepare moussaka:Position racks in upper third and center of oven; preheat broiler to high.
Line two baking sheets with foil.
Brush both sides of eggplant slices with oil and sprinkle with salt and pepper.
Arrange in an even layer on the prepared pans.
(Alternatively, preheat grill to medium.
Grill the eggplant, flipping once, until browned and softened, about 4 minutes per side.)
Preheat oven to 375F.
Layer half of the eggplant in a 9-by-13-inch baking dish.
Cover with the meat sauce.
Sprinkle with feta (or graviera) cheese and top with the remaining eggplant.
Pour the bechamel over the eggplant and smooth with a spatula.
Bake the moussaka until bubbling at the edges, about 45 minutes.
Let stand for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
