Classic Greek Eggplant Moussaka
A layered casserole of tender eggplant, aromatic meat sauce, and creamy béchamel
KEY INFO
Prep Time: 45-60 minutes
Cook Time: 50-60 minutes
Total Time: 2 hours
Servings: 8
Difficulty: Intermediate
Dietary: Contains dairy, eggs, gluten
EQUIPMENT NEEDED
– Large skillet or frying pan
– 9×13 inch baking dish
– Sheet pan
– Medium saucepan
– Whisk
– Spatula
(Alternative: Use disposable aluminum pan for easy transport)
INGREDIENTS
For the Eggplant:
– 3 large eggplants (about 1.5kg/3.3lbs), sliced lengthwise ¼-inch thick
– 2 tablespoons (30ml) olive oil
– 1 tablespoon (15g) kosher salt
– Black pepper to taste
For the Meat Sauce:
– 1 lb (450g) ground beef or lamb
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 can (400g/14oz) diced tomatoes
– 2 teaspoons dried oregano
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
For the Béchamel:
– 4 tablespoons (60g) butter
– ¼ cup (30g) all-purpose flour
– 2½ cups (600ml) warm milk
– 2 large eggs
– ¼ teaspoon ground nutmeg
– ½ teaspoon salt
METHOD
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