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Moussaka

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A traditional Greek dish made with layers of eggplant, spiced meat, and béchamel sauce.

Ingredients

Scale
  • 2 large eggplants
  • 1 pound ground beef or lamb
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 ounces) crushed tomatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon cinnamon
  • 1/2 cup red wine
  • 4 tablespoons olive oil
  • 2 cups béchamel sauce
  • 1 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Slice eggplants and sprinkle with salt. Let sit for 30 minutes, then rinse and pat dry.
  3. In a skillet, heat olive oil and sauté onions and garlic until soft. Add ground meat and cook until browned.
  4. Stir in crushed tomatoes, red wine, oregano, and cinnamon. Simmer for 20 minutes.
  5. In a separate pot, prepare béchamel sauce and stir in half of the Parmesan cheese.
  6. Layer the ingredients in a baking dish: half of the eggplants, the meat mixture, the remaining eggplants, and top with béchamel and the remaining Parmesan.
  7. Bake for 45 minutes until golden and bubbly.

Notes

  • Let the moussaka rest for at least 30 minutes before serving for easier slicing.
  • Can be made ahead of time and refrigerated.

Nutrition

Find it online: https://michaelskueche.de/moussaka/