Description
A warm, layered dish of eggplant, spiced meat sauce, and creamy béchamel, perfect for family dinners or gatherings.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 pound ground meat (beef or lamb)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 2 cups béchamel sauce
- Olive oil
- Grated cheese (Parmesan or Kefalotyri)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice eggplants and sprinkle with salt, letting them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Heat olive oil in a skillet, and fry the eggplant slices until golden brown on both sides. Set aside.
- In the same skillet, add chopped onion and garlic, and sauté until soft.
- Add ground meat, and cook until browned.
- Stir in crushed tomatoes, tomato paste, cinnamon, salt, and pepper. Simmer for 15 minutes.
- In a baking dish, layer half of the eggplant slices, followed by the meat sauce, then the remaining eggplant.
- Pour béchamel sauce over the top and sprinkle with grated cheese.
- Bake for 45 minutes or until the top is golden.
- Let it cool for a few minutes before serving.
Notes
Salting the eggplant reduces bitterness and keeps it firm. Allow the moussaka to rest for at least 10 minutes after baking for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 55mg