Name: Authentic Greek Moussaka
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 2 large eggplants; 1 pound ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1 teaspoon ground cinnamon; 1 teaspoon dried oregano; Salt and pepper to taste; 3 tablespoons olive oil; 4 cups béchamel sauce; 1 cup grated cheese (e.g., Parmesan or Kefalotyri)

Description

A luscious layered bake combining eggplant, ground beef, and a creamy béchamel sauce, encapsulating the heart of Greek cuisine.

Ingredients

2 large eggplants
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 teaspoon ground cinnamon
1 teaspoon dried oregano
Salt and pepper to taste
3 tablespoons olive oil
4 cups béchamel sauce
1 cup grated cheese (e.g., Parmesan or Kefalotyri)

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Instructions

Preheat the oven to 375°F (190°C).
Slice the eggplants and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.
In a skillet, heat olive oil and sauté onions and garlic until translucent. Add ground beef and cook until browned. Stir in crushed tomatoes, cinnamon, oregano, salt, and pepper, then simmer for 15-20 minutes.
In a separate pan, fry the eggplant slices until golden on both sides.
In a baking dish, layer half of the eggplant, then the beef mixture, followed by the remaining eggplant. Top with béchamel sauce and sprinkle with grated cheese.
Bake for 45 minutes, or until the top is golden and bubbly.
Let cool for a few minutes before serving.

Notes

Use fresh ingredients for the best flavor. Let the moussaka sit for at least 10 minutes before slicing for better layer structure.