Treat yourself and your family to a delectable Greek dish that’s both flavorful and effortless! We’ve combined succulent eggplant, ground beef infused with garlic and herbs, a rich tomato sauce, then topped it off with creamy béchamel. This mouth-watering recipe is the perfect main course for any occasion – from intimate dinners to celebrations.
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch rounds
- Salt
- 1 lb ground beef
- 4 cloves of garlic, minced
- 2 tbsp chopped fresh oregano
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- For the béchamel sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp nutmeg
- Salt and pepper to taste
- 2 eggs, beaten
Instructions:
- Preheat the oven to 375°F.
- Lay the sliced eggplant rounds on a baking sheet and sprinkle with salt. Let sit for 30 minutes to draw out any excess moisture.
- Rinse the eggplant slices and pat dry with paper towels.
- In a large skillet, cook the ground beef over medium heat until browned and cooked through. Drain any excess fat.
- Add the garlic, oregano, parsley, olive oil, crushed tomatoes, salt, and pepper to the skillet and stir to combine.
- In a separate pan, melt the butter for the béchamel sauce and whisk in the flour until smooth. Gradually whisk in the milk and cook, whisking constantly, until the mixture thickens and boils. 7. Remove the pan from the heat and stir in the nutmeg, salt, pepper, and beaten eggs.
- In a large baking dish, layer the eggplant slices and ground beef mixture, starting with a layer of eggplant on the bottom.
- Pour the béchamel sauce over the top and sprinkle with grated Parmesan cheese.
- Bake the moussaka in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is hot and bubbly.
- Let cool for a few minutes before serving.
Enjoy this delicious meal with up to 8 guests, alongside a tangy Greek salad and crusty bread for the perfect accompaniment.
