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Ingredients
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Vegetables
Meat
Sauce
Bechamel Sauce
Method
Preparation
- 1
Prepare the Vegetables
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry. Peel the potatoes and slice them into 1/4 inch thick rounds.
- 2
Cook the Meat
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened. Add ground beef, breaking it apart with a spoon, and cook until browned. Stir in tomato sauce, red wine, cinnamon, salt, and pepper. Let simmer for 15 minutes.
Cooking
- 3
- 4
Assembly and Baking
- 5
Layer the Moussaka
In a baking dish, layer half of the potato slices at the bottom, followed by half of the fried eggplant. Spread the meat mixture evenly over the eggplant, then add the remaining eggplant and potatoes. Pour the bechamel sauce over the top, spreading evenly.
- 6
Bake
Preheat the oven to 180°C (350°F). Bake the moussaka for 45 minutes or until the top is golden brown. Allow to cool slightly before serving.