Greek Moussaka with Eggplant
Greek Moussaka With Eggplant is an moderately easy dinner. Made with 1 lb. finely chopped onion, 1 lb. chopped beef, 1 1/2 lb. sliced eggplant, 1 lb. fresh tomatoes, peeled and sliced and 1 lb. sliced potatoes, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Saute the onion until soft. Add meat and tomatoes; cook 5 minutes. Season to taste and remove from heat. Add eggs, cheese and parsley. Saute the potatoes and eggplant in oil and butter until soft.
In a buttered, flat casserole, put a layer of eggplant, a layer of potatoes and a layer of meat and tomato mixture.
Repeat layers. Cover with bechamel (white sauce).
Place in preheated 325Β° oven and bake 20 minutes.
Serves 10.
π· Perfect Pairings
Complete your meal with these
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