Irresistible Greek Eggplant Moussaka A Flavorful Delight
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:6 servings 1x
Description
Savor the irresistible flavors of Greek Eggplant Moussaka Discover this delightful dish thats sure to impress your taste buds Enjoy a culinary experience
Ingredients
Scale
2 large eggplants, sliced into ½ inch rounds
1 lb ground lean beef or lamb (for a vegetarian option, use lentils or mushrooms)
1 onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tsp dried oregano
1 tsp cinnamon
½ cup red wine (optional for depth of flavor)
Salt and pepper to taste
1 cup béchamel sauce (store-bought or homemade)
⅓ cup grated cheese (Parmesan or kefalotyri)
Instructions
Preheat your oven to 400°F (200°C) and arrange sliced eggplants on baking sheets, sprinkling them with salt. Let them rest for 30 minutes to draw out excess moisture, then rinse and pat dry.
In a large skillet, heat olive oil over medium heat. Sauté onions until soft, then add minced garlic and ground meat, cooking until browned. Add crushed tomatoes, oregano, cinnamon, salt, pepper, and red wine, then let simmer for about 20 minutes.
In an oven-safe dish, layer half of the eggplant slices, followed by the meat mixture, and repeat. Top with the remaining eggplant slices.
To prepare béchamel, melt butter in a saucepan, whisk in flour until smooth, gradually add milk while stirring until thickened, then season with salt, pepper, and nutmeg. Spread over the final eggplant layer and sprinkle grated cheese on top.
Bake for 30-35 minutes or until golden and bubbly. Let cool for 15 minutes before slicing.
