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Beef & Potato Moussaka Ingredients 1 pound ground beef 1 medium onion, chopped 1 garlic clove, minced 3/4 cup water 1 can (6 ounces) tomato paste 3 tablespoons minced fresh parsley 1 teaspoon salt 1/2 teaspoon dried mint, optional 1/4 teaspoon ground cinnamon 1/4 teaspoon pepper PARMESAN SAUCE: 1/4 cup butter, cubed 1/4 cup all-purpose flour 2 cups whole milk 4 large eggs, lightly beaten 1/2 cup grated Parmesan cheese 1/2 teaspoon salt 5 medium potatoes, peeled and thinly sliced Directions 1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in water, tomato paste, parsley, salt, mint if desired, cinnamon and pepper. Set aside. 2. For sauce, melt butter in a saucepan over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Add cheese and salt. 3. Place half of the potato slices in a greased shallow 3-qt. baking dish. Top with half the cheese sauce and all of the meat mixture. Arrange remaining potatoes over meat mixture; top with remaining cheese sauce. 4. Bake, uncovered, until a thermometer reads 160°, about 1 hour. Let stand for 10 minutes before serving. @FoodAndRecipesWithCherokee 🦉