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Mediterranean Herbs Greek-Style Potato and Eggplant Moussaka

Name: Mediterranean Herbs 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 tsp dried oregano; 1 tsp fresh thyme

Enhances the dish with Mediterranean herbs like oregano and thyme.

62 minutes4 servings

Method

Combine oregano and thyme. Mix into 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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