Print

Greek Moussaka

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and comforting layered dish of eggplant, ground meat, and creamy béchamel sauce, celebrated for its flavors and textures.

Ingredients

Scale
  • 2 large eggplants
  • 1 pound ground lamb or beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 2 cups béchamel sauce
  • 1 cup grated Parmesan cheese
  • Olive oil

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants and sprinkle them with salt. Let them sit for 30 minutes, then rinse and pat dry.
  3. Heat olive oil in a skillet and sauté the onions and garlic until soft. Add the ground meat, cooking until browned.
  4. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, and season. Simmer for 20 minutes.
  5. Fry the eggplant slices in olive oil until golden. Drain on paper towels.
  6. Layer half of the fried eggplant in a baking dish, top with the meat sauce, and add the remaining eggplant. Pour béchamel over the top and sprinkle with Parmesan.
  7. Bake for 30-40 minutes, until golden and bubbly.
  8. Let it cool for 15 minutes before serving.

Notes

Serve with a Greek salad and crusty bread for a complete meal. This dish can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recypez.com/greek-moussaka-moussaka/

Scroll to Top