Description
A classic Mediterranean dish featuring layers of eggplant, flavorful meat sauce, and creamy béchamel sauce.
Ingredients
- 2 large eggplants
- 1 lb ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup tomato sauce
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- Salt and pepper to taste
- 4 tablespoons olive oil
- 1 cup milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese
- 1 egg
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the eggplants and sprinkle them with salt. Let sit for 30 minutes.
- Rinse and pat dry the eggplant slices.
- Heat olive oil in a skillet over medium heat.
- Sauté the chopped onions and minced garlic until soft and fragrant.
- Add the ground meat and cook until browned.
- Stir in crushed tomatoes and tomato sauce, and season with cinnamon and oregano.
- Simmer for about 20 minutes.
- In a separate pot, melt the butter over medium heat.
- Whisk in flour and cook for about a minute.
- Gradually whisk in milk until the sauce thickens.
- Stir in nutmeg and Parmesan, then remove from heat and mix in the egg.
- Layer half of the eggplants in a baking dish.
- Pour the meat sauce over the eggplants, then layer the remaining eggplant slices.
- Pour the béchamel sauce over the top.
- Bake for 45 minutes or until golden and bubbly.
- Let cool slightly before serving.
Notes
For a crunchier top, sprinkle extra Parmesan before baking. Allow the moussaka to rest after baking for best presentation.
