Ingredients
Scale
- 2 large eggplants, sliced into 1/4-inch thick rounds
- 1/4 cup olive oil, plus more for brushing
- 1 large onion, chopped
- 1 lb ground lamb or beef
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and bake for 20-25 minutes, flipping halfway through, until softened.
- Step 2: In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add ground lamb/beef and cook until browned, breaking it up with a spoon.
- Step 3: Stir in crushed tomatoes, red wine, parsley, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until sauce has thickened slightly.
- Step 4: In a separate bowl, prepare the bechamel sauce according to your preferred method, ensuring it's smooth and creamy.
- Step 5: Assemble the moussaka: Spread a thin layer of meat sauce in the bottom of a baking dish. Layer with eggplant slices, followed by more meat sauce. Repeat layers, ending with eggplant.
- Step 6: Pour the bechamel sauce evenly over the top layer of eggplant. Sprinkle with Parmesan cheese. Bake for 30-40 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- Leftover moussaka keeps well in the fridge for up to 3 days; cover tightly to prevent drying.
- Reheat individual portions in the microwave or larger portions in a 350°F (175°C) oven until warmed through.
- Serve moussaka with a crisp Greek salad and a dollop of plain yogurt for a refreshing contrast.
- To avoid a soggy moussaka, salt the eggplant slices before baking to draw out excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American