The Best Moussaka!

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.
  • Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
  • Cover and simmer 45 minutes.
  • Remove from heat and stir in breadcrumbs.
  • Meanwhile, preheat oven to 350 degrees F.
  • Thinly slice eggplant.
  • Dust with flour.
  • Heat olive oil in skillet and brown eggplant on both sides.
  • Cover bottom of greased large casserole dish (or greased small round roasting pan, which is what I use because I don't have a casserole dish big enough) with cooked, sliced potatoes.
  • Top potato layer with with meat mixture and top that with eggplant.
  • To make sauce, melt butter in saucepan.
  • Add flour.
  • Cook and stir 1 minute.
  • Stir in milk.
  • Cook on medium-low, stirring constantly, until thick and just starting to boil.
  • Remove from heat and stir in eggs and cheese.
  • Pour sauce evenly over eggplant layer in casserole dish.
  • Place casserole dish into a larger pan containing some water.
  • Bake, uncovered, for one hour.
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