Greek Moussaka Casserole
A hearty, comforting Greek-inspired casserole featuring layers of eggplant, ground meat, and a rich bechamel sauce. Serve warm and enjoy!
Ingredients
- ●1 1 large eggplant
- ●1 1 small onion
- ●2 2 cloves garlic
- ●1 cup 1 cup bechamel sauce
- ●1 cup 1 cup grated kefalograviera cheese
- ●1/2 cup 1/2 cup chopped fresh parsley
- ●to taste Salt and pepper
- ●2 tbsp 2 tablespoons olive oil
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Slice the eggplant into 1/2-inch thick rounds and place on a baking sheet.
- 3
Drizzle the eggplant with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and lightly browned.
- 4
While the eggplant is roasting, cook the ground beef in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
- 5
Add the onion and garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
- 6
Stir in the bechamel sauce and bring to a simmer. Reduce heat to low and let sauce simmer for 2-3 minutes, or until slightly thickened.
- 7
To assemble the casserole, spread a layer of the meat sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of eggplant slices on top of the meat sauce.
- 8
Sprinkle a third of the kefalograviera cheese over the eggplant, followed by a third of the parsley. Repeat this process until all the ingredients have been used, finishing with a layer of cheese on top.
- 9
Cover the dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
- 10
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.
- 11
Remove from the oven and let rest for 10-15 minutes before serving.