Description
A rich and hearty Greek dish made with layers of eggplant, ground meat, and béchamel sauce, perfect for a comforting meal.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 lb ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup olive oil
- 1 tsp cinnamon
- 1 tsp oregano
- Salt and pepper to taste
- 2 cups béchamel sauce
- 1 cup grated cheese (Kefalotyri or Parmesan)
Instructions
- Preheat the oven to 375°F (190°C).
- Salt the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices, then fry them in olive oil until golden brown.
- In a pan, sauté the onion and garlic until translucent, then add the ground meat and cook until browned.
- Add the crushed tomatoes, cinnamon, oregano, salt, and pepper to the meat mixture and simmer for 15 minutes.
- In a baking dish, layer half of the eggplant, followed by the meat mixture, and then the remaining eggplant.
- Pour the béchamel sauce over the top and sprinkle with grated cheese.
- Bake in the preheated oven for 45 minutes or until golden and bubbly.
- Let it cool for 10 minutes before serving.
Notes
- For a vegetarian version, substitute the meat with lentils or mushrooms.
- Make sure to use a good quality olive oil for frying.
- Letting the moussaka sit before serving enhances the flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Greek Moussaka, Outrageously Delicious Moussaka, Comfort Food, Mediterranean Cuisine