Ingredients
Scale
- 2 large eggplants
- 1 lb ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 2 cups béchamel sauce
- 1 cup grated cheese (such as Parmesan or Kefalotyri)
- Olive oil for roasting
Instructions
- Preheat your oven to 400°F (200°C). Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
- Brush the eggplant slices with olive oil and roast in the oven until tender and golden, about 25-30 minutes.
- In a skillet, heat olive oil over medium heat and sauté the onions until soft. Add garlic and cook for an additional minute, then add the ground meat and cook until browned.
- Stir in the crushed tomatoes, tomato paste, cinnamon, salt, and pepper. Simmer for about 15-20 minutes.
- Layer the roasted eggplant in a baking dish, followed by the meat sauce, and then more eggplant. Pour the béchamel sauce on top and sprinkle with grated cheese.
- Bake in the oven for 30-35 minutes or until the top is golden and bubbly.
- Allow to cool for a few minutes before serving. Enjoy your delicious Greek Moussaka!
Notes
This moussaka can be prepared ahead of time and also frozen for later meals. For variations, consider using different meats or making it vegetarian with lentils or mushrooms.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg