Mediterranean

Moussaka

Name: Moussaka
Total time: 90 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants (sliced 1/4-inch thick); 1 lb ground lamb or beef; 1 large onion (diced); 2 cloves garlic (minced); 1 can (14 oz) crushed tomatoes; 1/2 tsp ground cinnamon; 1/4 cup olive oil. For Béchamel: 4 tbsp butter; 1/4 cup all-purpose flour; 2 cups whole milk (warmed); 1/2 cup grated parmesan cheese; pinch of nutmeg; salt and pepper

An eggplant-based dish with spiced meat and béchamel sauce.

90 minutes

Serves 3

Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, place on baking sheets, and roast for 20-25 minutes until tender. Reduce oven temperature to 350°F (175°C).

2
In a large skillet over medium heat, sauté the diced onion and garlic in 1 tbsp olive oil until soft. Add the ground meat, breaking it up, and cook until browned. Drain excess fat.
3
Stir in the crushed tomatoes, cinnamon, salt, and pepper. Simmer for 15-20 minutes until the liquid reduces and you have a thick, fragrant meat sauce. Remove from heat.
4
Prepare the béchamel: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbling. Gradually whisk in the warm milk until smooth. Cook, whisking constantly, until the sauce thickens (about 5-7 minutes). Remove from heat and stir in the parmesan, nutmeg, salt, and pepper.
5
Assemble the Moussaka in a 9x13 inch baking dish: Layer half of the roasted eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices.
6
Pour the béchamel sauce evenly over the top layer of eggplant. Bake uncovered at 350°F (175°C) for 45-50 minutes until the top is golden brown and bubbling. Let it rest for 15 minutes before slicing.

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