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Classic Greek Eggplant Moussaka

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A hearty and comforting traditional Greek dish made with layers of eggplant, spiced meat sauce, and creamy béchamel.

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

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the eggplants by slicing them into rounds and salting them for 30 minutes.
  3. Fry the eggplant slices in olive oil until golden brown, 3-4 minutes per side.
  4. Cook the onion and garlic in the same skillet until softened, then add the ground meat, crushed tomatoes, cinnamon, oregano, salt, and pepper, simmering for 15 minutes.
  5. Layer half of the fried eggplant in a baking dish, followed by half of the meat sauce, and repeat.
  6. Add the béchamel sauce and sprinkle with Parmesan cheese.
  7. Bake for about 45 minutes until golden brown.
  8. Cool for 10-15 minutes before serving.

Notes

Moussaka pairs well with a fresh Greek salad and crusty bread. Leftovers taste even better the next day.

Nutrition

Keywords: Moussaka, Greek dish, Eggplant recipe, Mediterranean cuisine

Find it online: https://dishfoody.com/classic-greek-eggplant-moussaka/