Description
A delicious and comforting dish that layers roasted eggplant and savory beef, topped with creamy béchamel sauce, perfect for family dinners.
Ingredients
Scale
- 2 large eggplants, sliced into 1⁄2-inch rounds
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1 cup béchamel sauce
- 1 cup grated cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them on a baking sheet and roast in the oven for about 20 minutes until tender.
- In a skillet, heat a little olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft.
- Add the ground beef, cooking until browned. Stir in the diced tomatoes, oregano, and cinnamon. Simmer for about 10 minutes.
- In a baking dish, layer half of the roasted eggplant slices, followed by the beef mixture, then the remaining eggplant. Pour the béchamel sauce on top and sprinkle with cheese if using.
- Bake in the preheated oven for 30-35 minutes until the top is golden brown. Let it cool slightly before serving.
Notes
You can customize this recipe by adding layers of zucchini or using different types of cheese. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Keywords: moussaka, eggplant, beef, Mediterranean, comfort food