Greek · Greece
Modern Greek Moussaka
A contemporary version with added vegetables and different cheeses
67 minutes8 servings
Ingredients
Method
- Slice aubergine and zucchini, fry until tender
- In a pan, cook lamb with onion and garlic
- Add tomato puree, season
- In a baking dish, layer vegetables and meat
- Make béchamel: melt butter, add flour, gradually add milk
- Season with nutmeg, salt, and pepper
- Pour over layers, top with Parmesan
- Bake at 375°F (190°C) for 32-37 minutes
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
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