Description
A hearty Mediterranean dish with layers of spiced ground meat, roasted eggplant, and creamy béchamel sauce, perfect for comfort food lovers.
Ingredients
- 2 large eggplants
- 1 lb ground meat (lamb or beef)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt, to taste
- Pepper, to taste
- 2 cups béchamel sauce
- Olive oil, for sautéing
- Fresh parsley, for garnish
- Paprika, for garnish
Instructions
- Slice the eggplants and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Sauté onions and garlic in olive oil until translucent.
- Add ground meat, cinnamon, nutmeg, salt, and pepper. Cook until browned.
- Rinse and pat dry the eggplant slices, then roast in the oven until tender.
- Layer the roasted eggplant, meat mixture, and béchamel sauce in a baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 1 hour until golden brown.
- Let rest for 20 minutes before slicing. Serve warm, garnished with parsley and paprika.
Notes
For best results, salt the eggplant to remove excess moisture before cooking. Let the moussaka rest after baking to enhance flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek