Description
A timeless Mediterranean casserole with silky eggplant, spiced meat sauce, and creamy béchamel.
Ingredients
- Eggplant (sliced into rounds)
- Ground beef or lamb
- Béchamel sauce
- Olive oil
- Onion
- Garlic
- Crushed tomatoes
- Tomato paste
- Cinnamon
- Oregano
- Nutmeg
- Milk
- Butter
- Flour
- Egg
- Parmesan or kefalotyri cheese
- Salt & black pepper
Instructions
- Salt eggplant slices and rest for 20 minutes, then rinse, pat dry, and pan-fry until golden.
- Sauté onion and garlic in olive oil; add ground meat and brown well.
- Stir in tomatoes, tomato paste, cinnamon, oregano, salt, and pepper; simmer until thick.
- Prepare béchamel: melt butter, whisk in flour, slowly add milk until smooth and thick.
- Remove from heat; whisk in egg, nutmeg, and grated cheese.
- Layer eggplant, meat sauce, then béchamel in a baking dish.
- Bake until golden and set; rest for 15 minutes before slicing.
Notes
- For a vegetarian version, substitute meat with lentils or mushrooms.
- Let the moussaka rest before serving for better slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg