Name: Moussaka Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Greek
Ingredients: 2 large eggplants, sliced into 1/2 inch thick rounds; 1 lb ground beef; 1 onion, chopped; 3 cloves of garlic, minced; 1 can (14 oz) diced tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1/2 tsp ground cinnamon; 1/4 cup chopped fresh parsley; Salt and pepper to taste; 2 tbsp olive oil; For the béchamel sauce:; 2 cups whole milk; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 1/4 tsp ground nutmeg; Salt and pepper to taste; 1/2 cup grated Parmesan cheese

How To Make Moussaka

Thinking of cooking something traditional and fresh? Then look no further from our delicious Greek recipes! As a country surrounded by sea, for centuries Greece has been serving the best seafood dishes using the freshest ingredients. However, wonderful Greek recipes don’t end there! Other favorites include gyro plates, pita bread, and moussaka. Get a taste of this historic country’s cuisine with our tasty Greek recipes!

Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

2 large eggplants, sliced into 1/2 inch thick rounds
1 lb ground beef
1 onion, chopped
3 cloves of garlic, minced
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp ground cinnamon
1/4 cup chopped fresh parsley
Salt and pepper to taste
2 tbsp olive oil
For the béchamel sauce:
2 cups whole milk
4 tbsp unsalted butter
1/4 cup all-purpose flour
1/4 tsp ground nutmeg
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Instructions

Preheat oven to 375°F (190°C). Place the sliced eggplants on a baking sheet and brush both sides with olive oil. Bake for 15 minutes until softened. Set aside.
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is softened.
Add the diced tomatoes, tomato paste, oregano, cinnamon, parsley, salt, and pepper. Stir well and let simmer for 10 minutes.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually add the milk, whisking constantly. Cook until the sauce has thickened. Season with nutmeg, salt, and pepper.
In a greased baking dish, layer half of the eggplant slices on the bottom. Top with half of the beef mixture. Repeat the layers with the remaining eggplant and beef.
Pour the béchamel sauce over the top and sprinkle with grated Parmesan cheese.
Bake for 45 minutes until the top is golden brown and bubbly.
Let it cool for a few minutes before serving. Enjoy!