Description
A delicious twist on the classic Moussaka featuring meat, cheese, and a creamy sauce.
Ingredients
Scale
- 1 pound ground lamb
- 1 pound ground beef
- 2 large eggplants, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 3 cups béchamel sauce
- 2 cups shredded cheese (Kefalotyri or Parmesan)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground lamb and beef until browned.
- Add onion and garlic, cooking until softened.
- Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes.
- Meanwhile, season the eggplant slices with salt and let them sit for 15 minutes to remove excess moisture.
- Rinse and pat dry the eggplant, then grill or fry until slightly golden.
- In a baking dish, layer the eggplant, followed by the meat mixture, and then add a layer of béchamel sauce.
- Repeat the layers and top with remaining béchamel and cheese.
- Bake for 40-45 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- For best flavor, let the moussaka sit for a few hours or overnight in the fridge before baking.
- Personalize your spices according to taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 120mg