Ingredients (8 servings)
- 3 largeeggplant, sliced 1/4 inch thick
- 1 1/2 lbground lamb
- 2 largeonions, diced
- 14 ozcrushed tomatoes, canned
- 4 tbspbutter
- 4 tbspflour, all-purpose
- 2 cupsmilk, warm
- 1 cupParmesan cheese, grated
- 1/2 tspcinnamon
Instructions
- 1
Salt eggplant slices and let drain 30 minutes, then brush with oil and bake
40min - 2
Cook lamb and onions until browned, add tomatoes and spices, simmer
20min - 3
Make béchamel: melt butter, whisk in flour, gradually add milk
10min - 4
Layer eggplant and meat sauce in baking dish, top with béchamel
10min - 5
Sprinkle with cheese and bake at 350°F until golden and bubbling
45min - 6
Let rest 15 minutes before serving
15min
Frequently Asked Questions
Everything you need to know about making Greek Moussaka
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