Description
A layered casserole featuring tender eggplants, a savory meat sauce, and a rich béchamel topping, perfect for family dinners.
Ingredients
Scale
- 2 large eggplants
- 1 pound ground lamb or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon ground cinnamon
- 1 teaspoon oregano
- Salt and pepper to taste
- 3 cups béchamel sauce
- 1 cup grated Parmesan cheese
- Olive oil for frying
Instructions
- Preheat the oven to 375°F (190°C).
- Slice eggplants into rounds and sprinkle with salt.
- Rinse and dry eggplant slices.
- Fry the eggplant slices in olive oil until golden brown.
- Cook the meat and sauce with onion and garlic.
- Add tomatoes and spices to the meat mixture and simmer.
- Assemble the moussaka in a baking dish with layers of eggplant, meat sauce, and béchamel.
- Bake the moussaka until golden brown on top.
- Let it cool before serving.
Notes
Moussaka pairs well with a fresh Greek salad or tzatziki sauce. It also freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
Keywords: moussaka, Greek recipe, eggplant casserole, Mediterranean, comfort food