Recipe Instructions:
Ingredients:
• 1 large eggplant, sliced into rounds
• 1 lb ground beef or lentils for vegetarian option
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Olive oil
• 1 cup béchamel sauce (made with butter, flour, milk, and nutmeg)
• Grated Parmesan cheese, for topping
Instructions:
o Preheat oven to 375°F (190°C).
o Brush eggplant slices with olive oil, season with salt and pepper.
o Arrange on a baking sheet and roast for 15-20 minutes, or until tender.
o In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
o Add ground beef or lentils, cook until browned.
o Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
o Grease a baking dish. Layer half of the roasted eggplant slices on the bottom.
o Spread half of the meat or lentil mixture over the eggplant.
o Repeat layers with remaining eggplant and filling.
o Pour béchamel sauce evenly over the top layer.
o Sprinkle with grated Parmesan cheese.
o Bake in the preheated oven for 30-35 minutes, or until golden brown and bubbly.
o Let cool slightly before serving. Moussaka is often served warm as a main dish.
