Moussaka Recipe

Moussaka Preparation Directions

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/2 inch thick rounds, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Grill the Eggplant

   Brush the eggplant slices with olive oil and grill them until tender and slightly charred, about 4-5 minutes per side. Set aside.

3. 3

   Cook the Filling

   In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground beef (or lamb), cook until browned. Stir in cinnamon, nutmeg, salt, and pepper.

4. 4

   Add Tomato Sauce

   Pour in the tomato sauce and roasted red peppers into the meat mixture. Simmer for about 15 minutes, allowing the flavors to meld.

5. 5

   Assemble the Moussaka

   In a baking dish, layer half of the grilled eggplant, followed by the meat sauce, then the remaining eggplant. In a bowl, mix breadcrumbs, crumbled feta, and beaten eggs. Spread this mixture over the top layer.

6. 6

   Bake

   Preheat the oven to 350°F (175°C). Bake the moussaka for about 45 minutes to an hour, until the top is golden brown and set.

7. 7

   Serve

   Allow the moussaka to cool for 10-15 minutes before cutting into squares and serving.