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Moussaka

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A comforting, layered dish with eggplant, spiced meat, and creamy béchamel sauce.

Ingredients

Scale
  • 2 medium eggplants
  • 1 pound ground lamb or beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 cups béchamel sauce
  • 1 cup grated parmesan cheese
  • ¼ cup olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice eggplants and sprinkle with salt; let sit for 30 minutes, then rinse and pat dry.
  3. Heat olive oil in a pan and sauté onions and garlic until translucent.
  4. Add ground meat, browning until cooked through.
  5. Stir in tomatoes, tomato paste, and spices; simmer for 15 minutes.
  6. Layer eggplant slices in a baking dish, followed by meat mixture, then more eggplant.
  7. Pour béchamel sauce on top and sprinkle with parmesan cheese.
  8. Bake for 45 minutes until golden and bubbly.
  9. Let cool for 10 minutes before serving.

Notes

  • For a vegetarian version, substitute lentils for the meat.
  • Letting the moussaka sit after baking enhances the flavor.

Nutrition