Cheesy Moussaka Pasta Bake

Preheat oven to 190°C (375°F). Lightly grease a baking dish.

Heat olive oil in a large skillet. Add diced eggplant and sauté until soft and golden. Remove and set aside.

In the same pan, sauté onion until translucent. Add garlic and cook for 30 seconds until fragrant.

Add minced meat and cook until browned, breaking up any lumps.

Stir in cinnamon, cumin, and optional spices. Season with salt and pepper. Add eggplant back, pour in tomatoes, and simmer 10–15 minutes until thickened.

Cook pasta in salted boiling water until just al dente. Drain and set aside.

Prepare cheese sauce: Melt butter in a saucepan, stir in flour to form a roux, then gradually whisk in milk until smooth and thickened. Remove from heat and stir in 1 cup of grated cheese until melted.

Layer the dish: Spread half of the meat sauce in the baking dish, add half the pasta, and pour a little cheese sauce. Repeat layers, finishing with cheese sauce on top. Sprinkle remaining cheese evenly.

Bake for 25–30 minutes until top is golden and bubbling. Let rest 5–10 minutes before serving. Garnish with parsley or oregano if desired.