Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
Instructions
- Prepare the eggplant by salting and letting it sit for 30 minutes, then rinse and dry.
- Cook the eggplant slices in olive oil until golden, then set aside.
- Sauté the onion in the skillet, add garlic, then brown the meat.
- Add tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
- Make the béchamel by whisking flour into melted butter, then add milk, stirring until thick. Mix in eggs and half of the cheese.
- Layer eggplant, meat sauce, and béchamel in a greased baking dish.
- Bake in a preheated oven at 375°F for 45-50 minutes until golden.
- Let it rest for 20 minutes before serving.
Notes
- For a vegetarian option, substitute meat with lentils or mushrooms.
- Ensure eggplant is dry to avoid sogginess.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Moussaka, Greek Eggplant, Eggplant Recipe, Comfort Food