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Moussaka
Enjoy this traditional Greek moussaka recipe! A hearty main dish layered with eggplant and a savory meat sauce, topped off with creamy Bechamel.
Course
dinner
Cuisine
Greek
Keyword
eggplant, Greek Moussaka, moussaka
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Calories
291
kcal
Author
Corrie
Ingredients
2
large eggplants
sliced
1
lb
ground meat
lamb or beef
1
can tomato sauce
16 oz
2
cups
Bechamel sauce
½
cup
cheese
Feta or Parmesan
1
onion
chopped
3
cloves
garlic
minced
2
teaspoon
olive oil
Salt and pepper
to taste
1
teaspoon
oregano
1
teaspoon
thyme
Instructions
Preheat oven to 375°F (190°C).
Grill or fry the eggplant slices until soft. Set aside.
In a pan, heat olive oil and sauté onion and garlic until soft.
Add the ground meat and cook until brown.
Add tomato sauce, oregano, thyme, salt, and pepper. Simmer for 10 minutes.
In a baking dish, layer the eggplant slices, then the meat sauce. Repeat.
Pour Bechamel sauce on top.
Sprinkle cheese over the Bechamel sauce.
Bake for 45 minutes or until the top is golden.
Serve and enjoy :)
Notes
When preparing the eggplant, salting it first helps to draw out the bitterness.
Allow the meat sauce to simmer for a while for the flavors to develop more depth.
If you want, you can add potato slices on top of the eggplant slices. Cook the potatoes beforehand.
For a richer Bechamel sauce, try adding a pinch of nutmeg.
Let the moussaka rest for 15-20 minutes after baking before serving to allow the flavors to meld and the dish to set.
Nutrition
Calories:
291
kcal
|
Carbohydrates:
12
g
|
Protein:
17
g
|
Fat:
20
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
63
mg
|
Sodium:
117
mg
|
Potassium:
600
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
152
IU
|
Vitamin C:
6
mg
|
Calcium:
108
mg
|
Iron:
2
mg