Description
Savor the layers of tender eggplant, rich meat sauce, and creamy béchamel in this classic Greek moussaka—perfect for gatherings or cozy nights at home.
Ingredients
Scale
- 2 medium eggplants
- 1 lb ground lamb or beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 cups milk
- ¼ cup flour
- 4 tbsp butter
Instructions
- Slice eggplants into ½ inch rounds, sprinkle with salt, and let sit for 30 minutes to remove bitterness.
- In a skillet over medium heat, sauté onions until translucent. Add garlic and meat, browning thoroughly.
- Stir in tomato paste and spices; simmer for 15 minutes until thickened.
- For the béchamel, melt butter in a saucepan, whisk in flour to form a roux, then gradually add milk while stirring until thickened.
- In a baking dish, layer eggplant, meat sauce, and béchamel. Repeat layers and finish with béchamel on top.
- Bake at 375°F (190°C) for about 45 minutes until golden brown. Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Substitute ground turkey for a leaner option. Enhance flavor by adding grated cheese to the top layer before baking.