Description
A classic Greek moussaka dish made with layers of eggplant, ground 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) diced tomatoes
- 1 tsp cinnamon
- 1 tsp oregano
- Salt and pepper to taste
- 3 cups béchamel sauce
- 1 cup grated cheese (Kefalotyri or Parmesan)
Instructions
- Preheat the oven to 350°F (175°C).
- Salt the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant.
- Fry the eggplant slices in olive oil until golden brown.
- In a pan, sauté onion and garlic until soft.
- Add ground meat, cook until browned.
- Add diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
- Layer eggplant, meat mixture, and béchamel sauce in a baking dish.
- Top with grated cheese.
- Bake for 45 minutes until golden and bubbly.
Notes
- Let the moussaka cool for 15 minutes before serving.
- Pair with a Greek salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: greek moussaka dish, moussaka recipe, traditional greek dish