Moussaka is a traditional Greek dish made with layers of eggplant, ground meat (usually beef or lamb), and béchamel sauce. It is a flavorful and hearty casserole that is often served as a main course. The dish has a rich and creamy texture with layers of tender eggplant, savory meat, and creamy sauce. Moussaka is a popular dish in Greek cuisine and is often enjoyed with a side salad and crusty bread.
Nutrition Information:
Nutrient
Amount
Total Fat
25g
Saturated Fat
12g
Cholesterol
80mg
Sodium
800mg
Total Carbohydrates
35g
Dietary Fiber
5g
Sugars
10g
Protein
20g
Ingredients:
Ingredient
Quantity
Eggplant
2 large
Ground beef
1 pound
Onion, chopped
1
Garlic, minced
3 cloves
Canned tomatoes, crushed
1 can (14 ounces)
Red wine
1/2 cup
Olive oil
1/4 cup
Béchamel sauce
2 cups
Grated Parmesan cheese
1/2 cup
Cooking Instructions:
Step 1: Preheat the oven to 375°F (190°C). Slice the eggplant into 1/4-inch thick rounds. Brush the eggplant slices with olive oil and arrange them on a baking sheet. Bake for 15-20 minutes, or until the eggplant is soft and slightly golden. Remove from the oven and set aside.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent. Add the ground beef and cook until browned. Drain any excess fat from the skillet. Add the crushed tomatoes and red wine to the skillet and cook for another 5 minutes, stirring occasionally. Remove from heat and set aside.
Step 3: In a greased baking dish, layer half of the eggplant slices on the bottom. Spread the meat mixture evenly over the eggplant. Pour the béchamel sauce over the meat mixture, spreading it out with a spatula. Top with the remaining eggplant slices and sprinkle with grated Parmesan cheese.
Step 4: Bake the moussaka in the preheated oven for 45 minutes to an hour, or until the cheese is golden and bubbly. Remove from the oven and let it cool for a few minutes before serving. Serve hot and enjoy!
