Moussaka is a traditional Greek dish consisting of layers of eggplant, lamb, tomato, and white sauce. This moussaka recipe is very rich and is a dish that can be prepared a couple of days before a dinner or meal.
To prepare the eggplants: Trim the stems, peel the skin with a vegetable peeler, and slice lengthwise into thick slices. Season the eggplant pieces with salt and pepper on both sides. Spray a large skillet with oil and heat over medium heat. Fry the eggplant in a single layer, turning once, until golden brown on both sides, doing this in batches, adding more oil as needed. Drain the eggplant on a paper towel.
Add a little more oil to the pan and sauté the onion, garlic, lemon, oregano, and parsley. Cook and stir until softened and fragrant, about 3 minutes. Add the chopped lamb, stirring to break up the meat, and season with salt and pepper.
Add the tomato paste and the tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from heat.
Preheat the oven to 180 degrees Celsius.
Cover the bottom of a medium glass baking dish with 1/3 of the eggplant slices, completely covering the bottom. Spread half of the meat sauce over the eggplant with a spatula. Sprinkle with half of the feta and parmesan cheese. Repeat the layers and finish with a final layer of eggplant. Top with an even layer of breadcrumbs.
Bake the moussaka for 30 to 40 minutes or until golden brown. Let cool for 10 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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