Moussaka
A comforting Greek casserole layered with eggplant, ground beef, and rich bechamel topping, perfect for family gatherings and special occasions.
Ingredients
For the Meat Filling
- 10.5 oz 10½ oz (300 g) ground beef Use high-quality ground beef for the best flavor.
- 1 medium 1 onion, chopped
- 1 can 1 can (14½ oz / 411 g) diced tomatoes
- to taste Salt and pepper
For the Casserole
- 10.5 oz 10½ oz (300 g) frozen grilled eggplant slices Using frozen eggplant simplifies the preparation.
- 2 large 2 large eggs (about 100 g), beaten Eggs help bind the layers.
- 1 cup 1 cup (100 g) shredded Emmental cheese Can substitute with mozzarella or feta.
- 2 tbsp 2 tbsp olive oil For sautéing.
Instructions
Preparation
- Heat the olive oil in a pan over medium heat.
- Add the ground beef and chopped onion and cook for about 5 minutes.
- Add the diced tomatoes, reduce to low heat, and simmer for 20 minutes. Season with salt and pepper.
Assembly
- In a baking dish, layer eggplant slices, then beef-tomato mixture, then eggplant again, and finally the beef-tomato mixture.
- Pour the beaten eggs over the top and sprinkle with shredded Emmental.
Baking
- Bake at 400°F (200°C) for 20 minutes until bubbling and golden.
Notes
Allow Moussaka to rest for a few minutes after baking before serving. Pairs well with Greek salad and tzatziki sauce.