Description
Indulge in the rich layered flavors of Greek moussaka—a comforting dish featuring tender eggplant, savory meat sauce, and creamy béchamel. Perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 2 medium eggplants
- 1 lb ground lamb or beef
- 1 medium onion
- 3 garlic cloves
- 1 can (14 oz) diced tomatoes
- ¼ cup olive oil
- Béchamel sauce ingredients: butter, flour, milk
- ½ cup grated Parmesan cheese
- 1 cinnamon stick
Instructions
- Slice eggplants into ½-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent. Stir in minced garlic until fragrant. Add diced tomatoes and ground meat with the cinnamon stick; simmer for 20-30 minutes until thickened.
- Melt butter in a saucepan over medium heat. Whisk in flour until golden brown, then gradually add milk while stirring until thickened; remove from heat.
- In a baking dish, layer half of the eggplant slices followed by half of the meat sauce. Repeat layers and finish with béchamel on top. Bake at 350°F (175°C) for about 45 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg