Moussaka

Cuisines

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Recipe

Ingredients

1 large	eggplant
2 tablespoons	olive oil
1 medium	onion, chopped
2 cloves	garlic, minced
250 grams	ground beef or lamb
1 cup	tomato sauce
1 teaspoon	dried oregano
1 teaspoon	ground cinnamon
1 cup	béchamel sauce
50 grams	grated Parmesan cheese
—	salt and pepper to taste

Instructions

1. 1 Preheat the oven to 180°C (350°F).
2. 2 Slice the eggplant into 1/4-inch thick rounds, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.
3. 3 Rinse the eggplant slices and pat them dry with paper towels.
4. 4 Heat 1 tablespoon of olive oil in a pan over medium heat and fry the eggplant slices until golden brown on both sides. Set aside.
5. 5 In the same pan, add the remaining olive oil and sauté the chopped onion until translucent.
6. 6 Add the minced garlic and cook for another minute.
7. 7 Add the ground beef or lamb to the pan and cook until browned.
8. 8 Stir in the tomato sauce, oregano, cinnamon, salt, and pepper. Let it simmer for 10 minutes.
9. 9 In a baking dish, layer half of the eggplant slices, then spread the meat mixture over them.
10. 10 Top with the remaining eggplant slices.
11. 11 Pour the béchamel sauce over the top layer of eggplant, spreading it evenly.
12. 12 Sprinkle grated Parmesan cheese on top.
13. 13 Bake in the preheated oven for 25-30 minutes until the top is golden and bubbling.
14. 14 Let the moussaka cool for a few minutes before serving.