Ingredients
Scale
- 2 large eggplants, sliced
- 1 pound ground lamb or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 cups béchamel sauce
- 1 cup grated cheese (e.g., Parmesan or Kefalotyri)
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- In a skillet, heat olive oil over medium heat and sauté the onion until translucent. Add the garlic and ground meat, cooking until browned.
- Incorporate diced tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
- In a separate pan, grill or bake the eggplant slices until tender.
- In a baking dish, layer half of the eggplant, followed by the meat sauce, then the remaining eggplant.
- Pour the béchamel sauce over the top and sprinkle with grated cheese.
- Bake for 45-50 minutes or until golden brown.
- Let it cool for a few minutes before serving. Enjoy your Greek Moussaka!
Notes
For a vegetarian version, replace the meat with cooked lentils or mushrooms. Experiment with spices by adding nutmeg or allspice.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Meat
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg