Bulgarian · Bulgaria
Bulgarian Moussaka with Lukanka and Kashkaval
A traditional Bulgarian moussaka made with layers of eggplant, ground meat, and béchamel sauce, topped with lukanka sausage and kashkaval cheese.
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Ingredients
Method
- Preheat oven to 375°F (190°C).
- Slice eggplant into 1/4-inch thick rounds and sauté in olive oil until softened.
- In a separate pan, cook ground beef, onion, and garlic until browned.
- Stir in tomato sauce and simmer for 10 minutes.
- In a baking dish, layer the sautéed eggplant, meat mixture, and béchamel sauce.
- Top with sliced lukanka sausage and shredded kashkaval cheese.
- Bake for 25-30 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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