Description
A delightful family favorite, this simplified Moussaka features layers of eggplant, spiced meat, and creamy béchamel, perfect for weeknight meals.
Ingredients
Scale
2 large Eggplants
500 grams Ground Meat (beef or lamb)
1 large Onion
3 cloves Garlic (minced)
2 tablespoons Tomato Paste
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 cups Béchamel Sauce
1/2 cup Parmesan Cheese (grated)
3 tablespoons Olive Oil
Salt and Pepper to taste
Instructions
- Prepare the Eggplant: Slice the eggplants into 1/2-inch rounds, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
- Brown the Meat: In a large pan, heat olive oil, then add onions and garlic. Cook until softened, then add ground meat and brown.
- Create the Sauce: Mix in tomato paste, cinnamon, salt, and pepper. Simmer for 10-15 minutes.
- Cook the Eggplant: Sauté eggplant slices in olive oil until golden brown, then set aside.
- Prepare the Béchamel: Melt butter, whisk in flour, then slowly add milk until thickened. Stir in nutmeg and half of the Parmesan.
- Assemble the Moussaka: In a baking dish, layer eggplant, meat sauce, and remaining eggplant. Top with béchamel and sprinkle with Parmesan.
- Bake to Perfection: Bake at 180°C (350°F) for about 45 minutes. Allow to cool for 10 minutes before serving.
Notes
Letting the Moussaka rest before serving ensures easier slicing and improved flavors.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 60mg
Keywords: Moussaka, Greek, casserole, eggplant, béchamel, comfort food
