Greek Moussaka

Greek Moussaka is a rich and hearty dish featuring layers of eggplant, spiced meat, and béchamel sauce. This comforting classic is perfect for gatherings and brings the flavors of the Mediterranean right to your table.

Ingredients

Instructions

1. 1

   Preheat the oven to 190°C (375°F).

2. 2

   Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onions and garlic, sauté until translucent.

4. 4

   Add the ground meat, breaking it apart, and cook until browned. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes.

5. 5

   In another skillet, heat the remaining olive oil and fry the eggplant slices until golden brown on both sides. Drain on paper towels.

6. 6

   If using potatoes, layer them at the bottom of a baking dish. Then layer half of the eggplant slices, followed by the meat mixture, and another layer of eggplant.

7. 7

   Spread the béchamel sauce over the top layer of eggplant and sprinkle with grated Parmesan cheese.

8. 8

   Bake in the preheated oven for 45 minutes until the top is golden and bubbling.

9. 9

   Let it rest for 15 minutes before serving. Garnish with fresh parsley.

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