Moussaka
An oven-baked dish made with layers of tender eggplant, a flavorful tomato meat sauce, and a thick coating of gratin-style bechamel sauce.
95 min
Griega / Mediterránea
6 servings
The story behind
Moussaka is the heart of Mediterranean cooking at home. I love the combination of textures: from the softness of the eggplant to the creaminess of the top layer, just as seen in this perfectly cut portion. It's a dish that takes time and dedication, but the result is a professional presentation that retains that home warmth in every layer.
Instructions
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1Slice the eggplants, salt them to remove bitterness, rinse, and grill or bake until tender.
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2Prepare the meat sauce by sautéing the onion and garlic. Add the ground meat and cook until browned. Stir in the crushed tomatoes, salt, pepper, and the pinch of cinnamon. Simmer until the sauce is thick.
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3For assembly, place a layer of eggplants in the bottom of a baking dish.
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4Cover with the meat sauce and repeat layers if necessary, finishing with eggplant.
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5Pour the bechamel sauce over the top eggplant layer evenly, as shown in the image. Sprinkle a bit of cheese on top.
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6Bake at 180°C (350°F) for 45-50 minutes until the top is golden and firm.
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7Let it rest for at least 20 minutes before cutting into perfect squares to ensure the layers stay defined.
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8Serve on a plate and garnish with a fresh parsley leaf in the center.
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