Description
Savor every bite of this outrageously delicious Greek moussaka, featuring tender eggplant, spiced meat, and a creamy béchamel sauce. A true culinary delight for family gatherings!
Ingredients
- Firm eggplants
- Ground lamb or beef
- Sweet onions
- Fresh garlic
- Canned tomatoes
- Red wine
- Béchamel sauce ingredients (butter, flour, milk)
- Grated Parmesan cheese
- Spices (cinnamon, nutmeg)
- Extra virgin olive oil
- Salt & pepper
Instructions
- Slice eggplants into half-inch rounds; sprinkle with salt and let sit for 30 minutes to draw out moisture.
- Sauté chopped onions in olive oil until translucent; add minced garlic and cook until fragrant.
- Stir in ground meat, cinnamon, and nutmeg; cook until browned.
- Add canned tomatoes and red wine; simmer for 20 minutes until thickened.
- Prepare béchamel by whisking melted butter and flour until golden; gradually add milk while whisking until smooth. Season with salt and nutmeg.
- Preheat oven to 350°F (175°C). Layer half the eggplants, followed by the meat sauce, then remaining eggplants. Pour béchamel over top and sprinkle with Parmesan cheese.
- Bake for about 45 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 60mg