Moussaka Eggplant Lasagna

by Hinda
1 2 quarts pan
1 hr

the moussaka is a Greek eggplant lasagna version. it's not made og lasagna pasta but with baked or fried eggplants slices. the dish is tasty but heavy. i like to make it in cozy days like Sundays or gathering occasion. it fills the stomachs and the souls. the eggplants are a summery product but honestly i don't like to eat eggplants in the summer they are to heavy for me. since the eggplants now are available year-round it will be better to make it in more chili days.

to make this great Greek dish normally you have to fry the eggplants but baking them is an option too. then, there is this yummy tomato sauce with ground beef that gives the needed punch to wake up the heavy taste of the eggplants. for the white sauce it will be a béchamel sauce that i will leave the link to how to make it. adding fried potato slices is a good idea too. finish the dish with some good cheese and bake it for 20 minutes. the cheese will crisp and the rest should be perfectly layered. don't forget its an eggplant lasagna that means everything is layered over eachothers just like a regular lasagna.

adding a crunchy green lettuce salad is a great idea it will add some freshness to the dish.

how to make sauce bechamel

Recipe details
  • 1  2 quarts pan
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • . 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • . 2 potatoes cut in slices
  • . 1 pound ground beef
  • . 1 can tomato sauce
  • . 1 garlic clove minced
  • . 1 onion chopped
  • . fine herbs
  • . dash of cinnamon
  • . salt and pepper
  • . nut meg
  • . 3 tbsp butter
  • . 3 cups milk
  • . 5 tbsp flour
  • . cheese (mozzarella, parmesan)
for the vegetables
heat the oven at 350F degrees.
season the eggplants with salt and pepper and in a non stick skillet, fry slightly both sides fry the potatoes slices and set aside. you can grill the eggplants in the oven for 25 minutes instead.
make the sauce, in a skillet, sautee the chopped onion add the garlic and the ground beef and add the tomato sauce can. season with salt, pepper, cinnamon cover and herbs and let simmer.
in a sauce pan, melt the butter, add the flour and whisk, add gradually the milk and whisk to avoid the lumps. add salt pepper and nutmeg and bring to a boil and turn off. see above how to make sauce bechamel.
in a rectangular pan, put some sauce, lay the first layer of eggplants add potatoes add tomato sauce add some bechamel sauce. again add eggplants, sauce bechamel and cheese. bake for 20 minutes for 350F degrees.
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