Eggplant moussaka with meat
A rich and fragrant baked casserole layered with tender eggplant, seasoned minced meat, and a golden topping. It makes an incredibly satisfying lunch or dinner for the whole family. Let the moussaka rest for about 15 minutes before slicing so the layers hold together neatly.
Ingredients
- Olive Oil30 ml
- Egg2 pieces
- ground cinnamon½ tsp
- salt and black pepper1 tsp
Instructions
6 steps- 1
Slice the eggplants into 1 cm thick rounds or lengthwise slabs, brush with 15 ml olive oil, sprinkle lightly with salt, and arrange on baking sheets.
10 min
- 2
Bake the eggplant slices in a preheated oven at 200°C for 18-20 minutes until tender and lightly browned.
20 min
200°C
- 3
In a pan with remaining olive oil, saute chopped onion and garlic, add ground beef and brown thoroughly. Stir in crushed tomatoes, cinnamon, salt, and pepper, then simmer on low until the sauce thickens.
15 min
- 4
In a bowl, whisk together Greek yogurt, eggs, and half of the grated cheese until smooth.
5 min
- 5
Layer half of the roasted eggplant in a baking dish, spread the meat sauce on top, cover with the remaining eggplant, pour the yogurt mixture over, and sprinkle with remaining cheese. Bake at 180°C for 30-35 minutes until golden brown.
35 min
180°C
- 6
Allow the moussaka to rest for 15 minutes after baking before slicing so the layers firm up.
15 min
Nutrition
1 serving ≈ 395 g
Nutrition values are estimates. - means data is unavailable.
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