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Lemon and Dill Greek-Style Potato and Eggplant Moussaka

Name: Lemon and Dill Greek-Style Potato and Eggplant Moussaka
Total time: 62 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 large eggplants, sliced; 2 tbsp olive oil; 1 lb ground beef; 1 onion, chopped; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1/2 cup water; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan; 2 cups bechamel sauce; 1 tbsp lemon zest; 1 tsp fresh dill

Adds a fresh, zesty flavor with lemon zest and dill.

62 minutes4 servings

Method

Zest lemon and chop dill. Add to the bechamel sauce before layering.
Preheat oven to 375°F (190°C).
Sauté onion and garlic, add beef and cook until browned.
Add tomatoes, water, salt, and pepper; simmer for 15 minutes.
In a separate bowl, mix bechamel sauce with 1/2 cup grated Parmesan.
Layer eggplant slices, meat sauce, and top with bechamel sauce; bake for 25-30 minutes.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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