Description
A comforting, oven-baked classic layered with tender vegetables, spiced meat sauce, and golden béchamel.
Ingredients
- Eggplant (sliced)
- Ground beef or lamb
- Potatoes (sliced)
- Béchamel sauce
- Zucchini
- Onion
- Garlic
- Crushed tomatoes
- Tomato paste
- Olive oil
- Cinnamon
- Oregano
- Nutmeg
- Milk
- Butter
- Flour
- Egg
- Grated cheese
- Salt & black pepper
Instructions
- Salt eggplant slices, rest for 20 minutes, rinse, pat dry, and pan-fry until golden.
- Lightly fry potato and zucchini slices until just tender; set aside.
- Sauté onion and garlic in olive oil; add meat and brown well.
- Stir in tomatoes, tomato paste, cinnamon, oregano, salt, and pepper; simmer until thick.
- Prepare béchamel by whisking butter, flour, milk, egg, nutmeg, and cheese until smooth.
- Layer potatoes, eggplant, meat sauce, zucchini, then béchamel in a baking dish.
- Bake until deeply golden and set; rest for 15 minutes before slicing.
Notes
- Ensure to salt the eggplant to remove excess moisture and bitterness.
- Let the moussaka rest before slicing for cleaner portions.
- Feel free to substitute ground beef with lamb for a more traditional flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg