Description
Traditional Greek Moussaka is a layered casserole dish made with eggplant, ground meat, and béchamel sauce, offering a rich and comforting flavor.
Ingredients
- 2 large eggplants
- 1 lb ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 2 cups béchamel sauce
- 1 cup grated cheese (Kefalotyri or Parmesan)
Instructions
- Preheat the oven to 350°F (175°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplants, then fry them in olive oil until golden brown.
- In a pan, sauté the onion and garlic until translucent, then add the ground meat and cook until browned.
- Add the crushed tomatoes, cinnamon, nutmeg, salt, and pepper to the meat mixture. Simmer for 15 minutes.
- In a baking dish, layer half of the eggplants, followed by the meat mixture, and then the remaining eggplants.
- Pour the béchamel sauce over the top and sprinkle with grated cheese.
- Bake in the preheated oven for 45 minutes or until golden and bubbly.
- Let it cool for 15 minutes before serving.
Notes
- For a vegetarian version, substitute the meat with lentils or mushrooms.
- Make sure to use a good quality olive oil for frying.
- Letting the moussaka rest before serving enhances the flavors.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek