Quick Weeknight Moussaka Skillet

Cook

1. 1Heat olive oil in a large skillet over medium-high heat. Add the cubed eggplant and cook until golden brown and tender, about 8-10 minutes. Remove eggplant from skillet and set aside.
2. 2Add ground beef to the same skillet, breaking it up with a spoon. Cook until browned, then drain off any excess fat.
3. 3Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 5 minutes.
4. 4Stir in the crushed tomatoes, ground cinnamon, and ground nutmeg. Season with salt and pepper. Bring to a simmer and cook for 5 minutes.
5. 5While the meat sauce simmers, prepare the béchamel. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
6. 6Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Season with salt and pepper.
7. 7Return the cooked eggplant to the skillet with the meat sauce. Stir to combine.
8. 8Pour the béchamel sauce over the meat and eggplant mixture in the skillet. Stir gently to incorporate.
9. 9Cover the skillet and let it simmer on low heat for 10-15 minutes, allowing the flavors to meld.