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Moussaka

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A comforting Greek classic made with layers of eggplants, savory ground meat, and creamy béchamel sauce.

Ingredients

Scale
  • 2 Eggplants
  • 1 lb Ground meat (beef or lamb)
  • 1 Onion
  • 2 Garlic cloves
  • 2 Tomatoes
  • 4 tbsp Olive oil
  • 2 Potatoes
  • Salt
  • Pepper
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 2 cups Béchamel sauce (butter, flour, milk, cheese)
  • Fresh Parsley

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Slice the eggplants and potatoes. Sprinkle salt over the eggplant slices and let them rest for 30 minutes to draw out moisture. Rinse and pat dry afterwards.
  3. Heat olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until they become translucent.
  4. Add the ground meat, cooking until it’s browned. Incorporate chopped tomatoes, salt, pepper, cinnamon, and nutmeg, then let this simmer for 20 minutes.
  5. Fry or grill the eggplant slices until they’re golden brown.
  6. Layer in a baking dish: place potato slices at the bottom, followed by a layer of eggplants, then the meat mixture. Repeat with remaining eggplants and finish with a pour of béchamel sauce.
  7. Bake for about 45 minutes, or until the top is beautifully golden.
  8. Allow to cool slightly before serving and garnish with fresh parsley.

Notes

Moussaka pairs well with a Greek salad, yogurt dip, and can be enjoyed with red wine. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/moussaka/

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