Beef Moussaka

Step 1 -In a large saucepan over medium-high heat, heat the olive oil.

Step 2 -Cook the ground beef and chopped onion until the beef is browned, breaking the beef up with a wooden spoon as you cook, about 5 minutes.

Step 3 -Add the tomato sauce, red wine, parsley, oregano, and ground cinnamon.

Step 4 -Simmer the mixture until thickened, stirring every so often, about 20 minutes.

Step 5 -Preheat the oven to 350 degrees F.

Step 6 -In a separate medium saucepan over medium-low heat, melt the butter.

Step 7 -Add the flour and stir vigorously for about 1 minute.

Step 8 -Slowly add the milk, whisking constantly until smooth.

Step 9 -Bring the mixture to a boil to create a roux, about 2 minutes.

Step 10 -In a small mixing bowl, beat the eggs.

Step 11 -Slowly beat a small amount of the milk mixture into the eggs to temper them.

Step 12 -Return the tempered egg mixture into the saucepan with the milk mixture.

Step 13 -Bring the contents to a boil while whisking until a custard is created.

Step 14 -Remove the custard from the heat and stir in 1/2 cup of the grated parmesan.

Step 15 -Season the custard with salt and pepper to taste.

Step 16 -Grease a 9x13-inch baking dish with butter or non-stick spray.

Step 17 -Arrange half of the sliced eggplant on the bottom of the prepared baking dish.

Step 18 -Season the eggplant in the dish with salt and pepper.

Step 19 -Spread the meat sauce over the top of the eggplant in the dish.

Step 20 -Layer on the the hot custard.

Step 21 -Layer on the remaining 1/2 of the eggplant rounds.

Step 22 -Sprinkle the remaining 1/2 cup of the parmesan over the top of the dish.

Step 23 -Cover the baking dish with aluminum foil and bake for 1 hour.

Step 24 -Uncover the dish and bake until the cheese starts to bubble and brown, about 10 minutes. Remove the Beef Moussaka from oven and serve.