Description
A traditional Greek dish made with layers of eggplant, ground meat, and béchamel sauce.
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.
- In a skillet, heat olive oil and sauté the onion and garlic until translucent.
- Add the ground meat and cook until browned.
- Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes.
- In a separate pot, prepare the béchamel sauce.
- Layer half of the eggplant in a baking dish, followed by the meat mixture, and then the remaining eggplant.
- Pour the béchamel sauce over the top and sprinkle with grated cheese.
- Bake for 45 minutes or until golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a vegetarian version, substitute the meat with lentils or mushrooms.
- Let the moussaka sit for a while before cutting to help it hold its shape.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Classic Greek Eggplant Moussaka