Moussaka Recipe
Layered eggplant dish with ground meat and béchamel sauce
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Ingredients
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Vegetables
Meat
Béchamel Sauce
Seasoning
Method
Preparation of Vegetables
- 1
Prepare Eggplant
Slice the eggplants into 1/2 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat them dry.
- 2
Prepare Potatoes
Peel and slice the potatoes into thin rounds. Parboil them for about 5 minutes in salted water, drain, and set aside.
Cooking the Meat Sauce
- 3
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add chopped onion and minced garlic. Sauté until translucent.
- 4
Cook Meat
Add the ground meat to the skillet. Brown the meat, breaking it up with a spatula as it cooks.
- 5
Add Vegetables
Stir in chopped tomatoes, cinnamon, oregano, salt, and pepper. Let the mixture simmer for about 15-20 minutes until the sauce thickens.
Preparing Béchamel Sauce
Assembling and Baking
- 9
Layer the Moussaka
In a greased baking dish, layer the potatoes first, followed by a layer of eggplant, and then the meat sauce. Repeat the layers until all ingredients are used, finishing with a layer of eggplant.
- 10
Top with Béchamel
Pour the béchamel sauce evenly over the top layer of eggplant.
- 11
Bake
Preheat the oven to 180°C (350°F) and bake the moussaka for 45-50 minutes until golden brown on top. Let it rest for 15 minutes before serving.
