Ingredients
Scale
Before we start, let’s gather our ingredients. This dish features layers of flavor and texture that will leave your taste buds dancing.
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 pound ground beef or lamb
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 cups béchamel sauce (see recipe below)
- 1 cup grated Parmesan cheese
Instructions
- Salt the eggplant slices and let them sit for 30 minutes. Rinse and pat dry.
- Cook onion in olive oil until translucent, add garlic, then brown the meat. Stir in tomatoes, tomato paste, herbs, and simmer.
- Make béchamel sauce by melting butter, whisking in flour, adding milk, seasoning, and incorporating cheese and egg.
- Layer eggplant, meat filling, and béchamel in a baking dish.
- Bake at 350°F (175°C) for about 45 minutes until golden and bubbly.
Notes
- Allow the Moussaka to rest for a few minutes before serving for easier slicing.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Carnivore
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg