Moussaka Recipe

Prepare Eggplants

Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with a paper towel.

Prepare Potatoes

Peel the potatoes and slice them into 1/4 inch thick rounds.

Chop Vegetables

Dice the onion and mince the garlic cloves.

Cook the Ground Meat

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sauté until translucent. Add the ground beef or lamb and cook until browned. Drain excess fat.

Add Tomatoes and Spices

Stir in the diced tomatoes, cinnamon, oregano, salt, and black pepper. Simmer for 15 minutes until the mixture thickens.

Fry the Eggplants

In the same skillet, add another tablespoon of olive oil. Fry the eggplant slices until golden brown on both sides. Remove and set aside.

Fry the Potatoes

Using the remaining olive oil, fry the potato slices until golden and soft. Remove and set aside.

Layer the Ingredients

In a baking dish, layer half of the fried potatoes, followed by half of the eggplant slices, then the meat mixture. Repeat the layers ending with eggplant on top.

Make the Yogurt Mixture

In a bowl, whisk together the Greek yogurt, eggs, and grated cheddar cheese until smooth. Pour this mixture over the top layer of eggplants.

Bake the Moussaka

Preheat the oven to 180°C (350°F). Bake the moussaka for 45 minutes until the top is golden and set. Let it cool for 15 minutes before slicing.