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–+ servings

Moussaka Recipe

A classic Greek dish with layers of eggplant, minced meat, and béchamel sauce.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Greek
Servings: 6 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 2 large Eggplants sliced
  • 500 g Minced Meat beef or lamb
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 400 g Tomato Sauce
  • 1 teaspoon Cinnamon
  • 1 teaspoon Dried Oregano
  • to taste Salt and Pepper

Béchamel Sauce

  • 50 g Butter
  • 50 g Flour
  • 500 ml Milk
  • 1 Egg Yolk
  • 50 g Grated Cheese Parmesan or Kefalotyri

Instructions 

  1. Preheat oven to 180°C (350°F).
  2. Slice the eggplants, sprinkle with salt, and let them sit for 30 minutes. Rinse and pat dry.
  3. Fry the eggplant slices until golden brown. Set aside.
  4. In a frying pan, sauté the onion and garlic until soft. Add minced meat and cook until browned.
  5. Add tomato sauce, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes.
  6. For the béchamel sauce, melt butter in a saucepan, add flour, and cook for 2 minutes. Gradually add milk, stirring constantly until thickened. Remove from heat and stir in egg yolk and cheese.
  7. In a baking dish, layer half of the eggplants, then the meat sauce, and then the remaining eggplants. Pour the béchamel sauce on top.
  8. Bake for 45 minutes or until the top is golden brown.

Nutritional Value

Calories: 450kcal | Carbohydrates: 20g | Protein: 25g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 3mg

Keywords

Eggplant, Greek, Moussaka
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