Ingredients
Scale
Gathering ingredients for Moussaka is part of the fun! Here’s what you’ll need to create this comforting dish:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 pound ground beef or lamb
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 3 tablespoons olive oil
- 2 cups béchamel sauce (store-bought or homemade)
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Feel free to substitute ground turkey for a lighter version, or use zucchini in place of eggplant if you prefer. Cooking should always reflect what you love and have on hand!
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch rounds. Sprinkle them with salt and let them sit for about 30 minutes to draw out moisture. This step helps reduce bitterness and improve texture.
- Rinse the eggplant slices and pat them dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the eggplant slices in batches until golden brown, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground meat to the skillet and cook until browned. Drain any excess fat. Stir in the crushed tomatoes, oregano, cinnamon, salt, and pepper. Let the mixture simmer for 15 minutes, allowing the flavors to meld together.
- While the meat sauce simmers, prepare the béchamel sauce if you’re making it from scratch. In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour, cooking for about 2 minutes. Gradually add in 2 cups of milk, whisking constantly until the sauce thickens. Remove from heat and mix in half of the Parmesan cheese.
- In a 9×13 inch baking dish, layer half of the eggplant slices at the bottom. Spread half of the meat sauce over the eggplant, followed by another layer of eggplant. Pour the remaining meat sauce on top.
- Finally, pour the béchamel sauce over the top layer and sprinkle with the remaining Parmesan cheese.
- Bake in the preheated oven for 45 minutes or until the top is golden and bubbly. Let it cool for about 15 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International