Description
Experience the rich flavors of traditional Greek moussaka, a delicious layered dish featuring eggplant, ground meat, and a creamy béchamel sauce.
Ingredients
Scale
- 2 medium eggplants
- 1 pound ground beef or lamb
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 cups béchamel sauce
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup grated cheese (e.g., feta or Parmesan)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and lay them out on a towel, sprinkling salt to draw out moisture.
- In a skillet, heat olive oil over medium heat, add the onions and garlic, and sauté until translucent.
- Add the ground meat and cook until browned. Stir in the crushed tomatoes, cinnamon, nutmeg, salt, and pepper.
- Layer half of the eggplants in a baking dish, followed by the meat mixture, then add the remaining eggplants.
- Pour the béchamel sauce over the top and sprinkle with cheese.
- Bake for 45 minutes or until golden brown.
- Let it cool for 10 minutes before serving.
Notes
- For added flavor, consider topping with fresh herbs like parsley or basil.
- Serve with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg