Moussaka Recipe
Slices of fried eggplant with ground beef, parmesan & ricotta cheese, baked golden brown. Served with tiropita, spanakopeta, dolma & orzo.
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Ingredients
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Moussaka Ingredients
Method
Moussaka Preparation
- 1
Prepare the Eggplants
Slice the eggplants into 1 cm thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplants
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and drain on paper towels.
- 3
Cook the Beef Mixture
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion and minced garlic until translucent. Add the ground beef, cooking until browned. Stir in the tomato sauce, cinnamon, salt, and black pepper. Simmer for about 15 minutes.
- 4
Prepare the Cheese Mixture
In a bowl, mix the ricotta cheese, grated parmesan, and eggs until well combined. Season with a pinch of salt and pepper.
- 5
Assemble the Moussaka
In a greased baking dish, layer half of the fried eggplant slices, followed by the beef mixture, then the remaining eggplant slices. Spread the cheese mixture evenly on top. Sprinkle breadcrumbs over the cheese layer.
- 6
Bake the Moussaka
Preheat the oven to 180°C (350°F). Bake the moussaka for 30-35 minutes or until the top is golden brown.
- 7
Serve
Let the moussaka cool for 10 minutes before slicing. Serve warm with tiropita, spanakopita, dolma, and orzo.
