Description
A classic Greek moussaka recipe with layers of eggplant, spiced meat, and creamy béchamel sauce.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 lb ground lamb or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp cinnamon
- 1 tsp oregano
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Salt eggplant slices and let sit for 30 minutes. Rinse and pat dry.
- Brown the meat in a pan with onion and garlic. Add tomatoes, cinnamon, oregano, nutmeg, salt, and pepper. Simmer for 15 minutes.
- Layer eggplant slices in a baking dish. Top with meat mixture.
- Melt butter in a saucepan, stir in flour, and cook for 1 minute. Gradually add milk, stirring until thickened.
- Remove from heat, stir in eggs and half the Parmesan.
- Pour béchamel over the meat layer. Sprinkle remaining Parmesan on top.
- Bake for 45 minutes or until golden brown.
- Let cool for 10 minutes before serving.
Notes
- You can substitute ground beef with lamb for a richer flavor.
- Letting the moussaka rest before serving helps layers set.
- For a lighter version, grill eggplant instead of frying.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 120mg