Moussaka with Meat, Eggplant, and Béchamel – Recipe for Meat and Eggplant Moussaka

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Moussaka with Meat, Eggplant, and Béchamel – Recipe for Meat and Eggplant Moussaka

This delicious and hearty moussaka combines the rich flavors of eggplant, meat, and creamy béchamel sauce. Perfect for family meals or gatherings, it serves five people and is packed with flavor and nutrition.

Ingredients for Moussaka with Meat, Eggplant, and Béchamel:

Moussaka with Meat, Eggplant, and Béchamel


For the Moussaka:

  • 2 large eggplants, sliced
  • 1 1/2 cups tomato sauce
  • 2 medium onions, finely chopped
  • 500 grams ground beef
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • Salt (to taste)
  • Black pepper (to taste)

For the Béchamel Sauce:

  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups liquid milk
  • Salt (to taste)

For Topping:

  • 3 tablespoons grated cheese

How to Prepare Moussaka with Meat, Eggplant, and Béchamel:

Prepare the Eggplant:

  1. Sprinkle the eggplant slices with salt and black pepper.
  2. Heat the vegetable oil in a skillet and fry the eggplant slices until golden and tender.
  3. Place the fried eggplant slices on paper towels to absorb excess oil.

Prepare the Meat Filling:

  1. In the same skillet, heat olive oil over medium heat. Add the minced garlic and onions, sautéing until the onions are soft and translucent.
  2. Add the ground beef to the skillet and cook until browned.
  3. Season with cinnamon, cumin, black pepper, and salt. Stir well to combine.
  4. Pour in the tomato sauce and let the mixture simmer for about 25 minutes, stirring occasionally.

Prepare the Béchamel Sauce:

  1. Melt the butter in a saucepan over medium heat.
  2. Add the flour and stir continuously until the mixture is smooth.
  3. Gradually pour in the milk while whisking to avoid lumps.
  4. Season with salt and continue whisking until the sauce thickens.

Assemble the Moussaka:

  1. Preheat the oven to 375°F (190°C).
  2. In a baking dish, layer the bottom with fried eggplant slices.
  3. Spread half of the meat filling over the eggplant.
  4. Pour half of the béchamel sauce over the meat layer.
  5. Repeat the layers: eggplant, meat filling, and béchamel sauce.
  6. Sprinkle grated cheese evenly on top.

Bake the Moussaka:

  1. Place the baking dish in the preheated oven and bake until the cheese is melted and golden, about 20-25 minutes.

Serve:

Allow the moussaka to cool slightly before slicing and serving. Enjoy this rich and creamy dish with family or guests for a truly satisfying meal.

Bon appétit!

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