Moussaka Recipe
Layers of sliced tomato, eggplant, potato, red pepper and ground beef topped with béchamel
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Ingredients
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Vegetables
Meat
Béchamel Sauce
Seasoning
Method
Preparation
- 1
Prepare the Vegetables
Slice the eggplant, potatoes, and tomatoes into thin rounds. Chop the red pepper into small pieces.
- 2
Salt the Eggplant
Sprinkle salt on the sliced eggplant and let it sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
Cooking the Meat
- 3
Sauté the Ground Beef
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant. Add ground beef and cook until browned.
- 4
Add Seasonings
Stir in oregano, cinnamon, and season with salt and pepper. Cook for an additional 5 minutes, then remove from heat.
Layering the Moussaka
- 5
Layer the Ingredients
In a greased baking dish, layer half of the potatoes at the bottom, followed by half of the eggplant, half of the ground beef mixture, and half of the tomatoes. Repeat the layers.
Making Béchamel Sauce
- 6
- 7
Season the Béchamel
Add nutmeg, salt, and pepper to taste. Remove from heat and stir in the egg to combine.
Baking
- 8
Top with Béchamel
Pour the béchamel sauce over the layered moussaka in the baking dish, spreading it evenly.
- 9
Bake
Preheat the oven to 350°F (175°C). Bake the moussaka for about 45 minutes, or until golden brown on top.
Serving
- 10
Cool and Serve
Allow the moussaka to cool for 10-15 minutes before slicing. Serve warm.