Ingredients
Scale
- 2 large eggplants
- 1 pound ground beef or lamb
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 2 cups béchamel sauce (homemade or store-bought)
- 1 cup grated Parmesan cheese
Instructions
- Slice eggplants, sprinkle with salt, let sit for 30 minutes, then rinse and dry.
- In a skillet, heat olive oil, sauté onion and garlic, add meat until browned, then stir in tomatoes and spices, simmer for 20 minutes.
- Fry eggplant slices in olive oil until golden brown, then place on paper towels.
- Layer eggplants, half of the meat sauce, another layer of eggplants, remaining meat sauce, and top with béchamel and Parmesan.
- Bake at 350°F (175°C) for 45 minutes until golden and bubbly, then let cool for 15 minutes before serving.
Notes
- Fresh eggplants ensure the best flavor.
- Let moussaka sit before serving for better slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Omnivore
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg