Turkish Eggplant Moussaka Bake

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon tomato paste
• Salt and pepper to taste
• 2 cups béchamel sauce (store-bought or homemade)
• 1/2 cup grated Parmesan cheese (optional)

Steps

1. 1 Preheat oven to 400°F. Place eggplant slices on a baking sheet and brush with olive oil. Roast for 20 minutes, flipping halfway through.
2. 2 In a large skillet, cook ground beef and onion over medium heat until browned. Drain excess fat.
3. 3 Stir in garlic, cumin, coriander, and smoked paprika. Cook for another minute.
4. 4 Add diced tomatoes and tomato paste. Simmer for 10 minutes, seasoning with salt and pepper.
5. 5 In a greased baking dish, layer half the roasted eggplant, then half the beef mixture, repeat layers.
6. 6 Pour béchamel sauce over the top and sprinkle with Parmesan cheese, if using.
7. 7 Bake uncovered for 25 minutes, until bubbly and golden.
8. 8 Let stand for 10 minutes before serving.

Nutrition

Tips

• For a vegetarian option, substitute ground beef with lentils or a plant-based ground meat alternative.
• Prepare layers ahead of time and refrigerate overnight for deeper flavors.
• Use Greek yogurt as a lighter alternative to béchamel sauce.

Storage

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

Serving Suggestions

• Serve with a crisp green salad drizzled with lemon vinaigrette.
• Pair with warm pita bread for a complete meal.

FAQ