Moussaka Recipe

Cooking Directions

1. 1

   Prepare the Eggplant

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

2. 2

   Cook the Ground Beef

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add ground beef, cook until browned. Stir in tomato paste, canned tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer for 15 minutes.

3. 3

   Fry the Eggplants

   In a pan, heat the remaining olive oil and fry the eggplant slices until golden brown on both sides. Drain on paper towels.

4. 4

   Make the Béchamel Sauce

   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk while whisking to avoid lumps. Cook until thickened, then remove from heat. Stir in grated Parmesan cheese and beaten eggs.

5. 5

   Assemble the Moussaka

   In a greased baking dish, layer half of the eggplants, then all the meat mixture, followed by the remaining eggplants. Pour the béchamel sauce over the top.

6. 6

   Bake

   Preheat the oven to 180°C (350°F). Bake the moussaka for about 45 minutes, or until the top is golden brown. Let it cool for a few minutes before serving.