Moussaka

• 1 large eggplant, sliced
• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups béchamel sauce
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled feta cheese (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Salt eggplant slices and let sit for 30 minutes, then rinse and pat dry.
3. 3 In a skillet, heat olive oil and sauté onions and garlic until translucent.
4. 4 Add ground beef and cook until browned, then drain excess fat.
5. 5 Stir in diced tomatoes, cinnamon, nutmeg, salt, and pepper; simmer for 15 minutes.
6. 6 Arrange a layer of eggplant in a greased baking dish, top with half the beef mixture.
7. 7 Repeat layers ending with eggplant on top.
8. 8 Spread béchamel sauce over the top and sprinkle with Parmesan and feta, if using.
9. 9 Bake for 45 minutes or until bubbly and golden.
10. 10 Let rest 10 minutes before serving.

Equipment

• Baking dish
• Skillet
• Mixing bowls
• Oven

Variations

• Add a layer of thinly sliced potatoes for a hearty twist.
• Use lamb instead of beef for an authentic touch.

Substitutions

• If eggplant is a no-go, swap in zucchini slices.
• For a vegan version, use plant-based meat and a vegan béchamel sauce.

Pairings

• Greek salad
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For a lighter option, substitute ground turkey for beef.
• Prepare through step 7 and refrigerate overnight for even deeper flavors.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake uncovered until heated through.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Pair with a glass of crisp white wine.

FAQ