Moussaka · Greece
Eggplant and Beef Layered Casserole
A classic Greek casserole with layers of eggplant, minced meat, and creamy béchamel sauce.
60 minutes4 servings
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Ingredients
Method
- Preheat oven to 180°C (350°F).
- Slice aubergine into 1cm thick rounds and fry in olive oil until golden. Set aside.
- In a pan, cook onion and garlic until softened. Add minced beef and brown.
- Stir in tomato sauce and season. Cook for 10 minutes.
- In a separate pot, prepare béchamel sauce with butter, flour, milk, and nutmeg.
- Layer aubergine, meat mixture, and béchamel in a baking dish. Top with Parmesan.
- Bake for 25-30 minutes until golden and bubbly.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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