Description
A delicious and traditional Greek dish made with layers of eggplant, ground meat, and béchamel sauce.
Ingredients
Scale
- 2 eggplants, sliced
- 1 lb ground lamb (or beef)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp cinnamon
- ½ cup breadcrumbs
- ½ cup grated Parmesan
- Béchamel sauce (optional)
Instructions
- Salt eggplant slices and let sit for 30 minutes. Rinse and pat dry.
- Brown meat with onion and garlic. Add tomatoes and cinnamon. Simmer for 10 minutes.
- Layer eggplant, meat sauce, and breadcrumbs in a baking dish. Top with béchamel if using.
- Bake at 375°F (190°C) for 40 minutes.
Notes
- Let the eggplant sit with salt to remove excess moisture and bitterness.
- Feel free to substitute ground lamb with ground beef if preferred.
- Béchamel sauce is optional but adds a creamy texture to the dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Fat: 18g
- Carbohydrates: 22g
- Protein: 18g
Keywords: Classic Greek Eggplant Moussaka, Moussaka, Greek cuisine, eggplant recipes