Ingredients
Scale
- 2 large eggplants, sliced
- 1 lb ground beef or lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 tsp cinnamon
- 2 tsp olive oil
- Salt and pepper to taste
- 1 cup béchamel sauce, store-bought or homemade
- 1 cup grated cheese (optional)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). - Prepare the Eggplants
- Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture.
- Rinse the slices thoroughly and pat them dry with a paper towel.
- Cook the Meat or Lentils
- In a skillet, heat the olive oil over medium heat.
- Sauté the chopped onion and minced garlic until they are soft and translucent.
- Add the ground beef or lentils to the skillet and cook until browned.
- Add the Tomatoes and Seasoning
- Stir in the diced tomatoes, cinnamon, salt, and pepper.
- Allow the mixture to simmer for 10 minutes, letting the flavors meld together.
- Assemble the Moussaka
- In a baking dish, layer half of the eggplant slices on the bottom.
- Spread the meat or lentil mixture evenly over the eggplant.
- Top with the remaining eggplant slices.
- Add the Béchamel Sauce
- Pour the béchamel sauce over the top of the layered eggplant and meat.
- If desired, sprinkle grated cheese over the sauce for an extra layer of flavor.
- Bake
- Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown.
- Let the moussaka cool for a few minutes before serving to allow the layers to set.
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Fat: 22g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 18g