Rustic Moussaka

6 eggplants
Olive oil

Meat Sauce:
2 lbs ground turkey
1 yellow onion
chopped 4 cloves garlic
chopped 1 large can tomato puree
Salt and pepper to taste
1 tsp cinnamon
1 tsp Aleppo pepper (substitute pinch cayenne or red chili flakes)
1 tsp paprika

Bechamel Sauce:
½ c unsalted butter
½ c all purpose flour
4 c whole milk
Pinch nutmeg
Salt and pepper to taste
½ c Grated parmesan cheese

Remove tops from eggplants. Slice ¼ inch thick, sprinkle with salt, and place in colander for 30 minutes. Rinse and drain well. Heat olive oil in a large skillet over medium heat, cook eggplant slices in batches until tender. Set aside.

Meat Sauce:
Heat a large pan over medium-high heat. Add olive oil and the chopped onion. Cook until onion is translucent. Add ground turkey breaking it up with a wooden spoon. When meat is completely cooked, add the garlic, spices, and the can of tomato puree. Season with salt and pepper. Set aside.

Bechamel Sauce:
Melt butter in a saucepan over medium heat. Add flour and stir with a whisk to make a paste. Cook flour for a minute or two and then add the milk. The process will be faster if you heat the milk before adding to the flour mixture. Continue cooking, stirring constantly, until the sauce thickens. Simmer for 2 minutes and remove from heat. Add nutmeg, salt, and pepper.

Assembly:
In a large casserole dish, layer eggplant on the bottom. Top with a layer or meat sauce. Repeat. Top second layer of meat sauce with bechamel and sprinkle with parmesan cheese. Bake in a preheated oven at 350 degrees F for 45 to 60 minutes or until the top is golden brown. Let cool 10 minutes before serving. Great with a Greek salad and some crusty bread.

Caprese Salad

Tomatoes
Basil
Extra virgin olive oil
Fresh mozzarella
Salt and pepper

Assembly:
Wash and slice tomatoes. Arrange on a platter. Generously season with salt and pepper. Top each tomato slice with basil and fresh mozzarella. Sprinkle with salt and drizzle with olive oil. Serve at room temperature.