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Description
A rich and flavorful Mediterranean dish with layers of eggplant, spiced meat, and creamy béchamel sauce.
Ingredients
- 2 large eggplants, sliced
- 500g ground lamb or beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- Salt and pepper to taste
- 3 tbsp olive oil
- 50g butter
- 50g all-purpose flour
- 500ml milk
- 2 eggs, beaten
- 50g grated Parmesan cheese
Instructions
- Preheat oven to 180°C.
- Slice eggplants, sprinkle with salt, and let sit for 30 minutes to remove bitterness.
- Rinse and pat dry eggplant slices, then fry in olive oil until golden. Set aside.
- In a pan, brown the ground meat with onion and garlic. Add tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
- In another pan, melt butter, stir in flour, and cook for 1 minute. Gradually add milk, whisking until smooth. Simmer until thickened.
- Remove béchamel from heat, stir in beaten eggs and half the Parmesan.
- Layer eggplant slices in a baking dish, top with meat sauce, then repeat. Pour béchamel over the top and sprinkle with remaining Parmesan.
- Bake for 45 minutes until golden and bubbly. Let cool slightly before serving.
Notes
- For a lighter version, grill eggplant slices instead of frying.
- Let moussaka rest for 10-15 minutes after baking for easier slicing.
- Substitute lamb with beef or lentils for variations.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean