Description
A comforting layered bake featuring tender eggplant, a savory meat ragu, and a creamy béchamel topping, perfect for family dinners or special occasions.
Ingredients
Scale
- 2 large eggplants, sliced
- 500g ground meat (beef or lamb)
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cinnamon
- 1 tablespoon fresh parsley, chopped
- 50g butter
- 50g all-purpose flour
- 500ml milk
- 1 egg
- Salt and nutmeg to taste
Instructions
- Preheat your oven to 190°C (375°F).
- Slice the eggplants and sprinkle with salt; let sit for 30 minutes. Rinse and dry.
- Heat olive oil in a skillet; sauté onion and garlic until translucent.
- Add ground meat, cooking until browned. Stir in tomatoes, cinnamon, and seasonings, then simmer for 15 minutes.
- In a saucepan, melt butter and whisk in flour. Gradually add milk and stir until thickened. Mix in the beaten egg, seasoning with salt and nutmeg.
- Layer half the eggplant in a baking dish, followed by half the meat sauce. Repeat layers and top with béchamel.
- Bake for about 45 minutes until golden and bubbly; cool for 15 minutes before serving.
Notes
For a vegetarian version, substitute meat with lentils or mushrooms. Feel free to experiment with spices and toppings.
- Prep Time: 70 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 125mg
Keywords: moussaka, Greek cuisine, eggplant, baked dish, comfort food