Description
Experience the delightful blend of Mexican and Greek cuisines with this Mexican Moussaka. This creamy casserole features layers of spiced ground meat, roasted eggplants, and a rich béchamel sauce, creating an unforgettable dish that will surely impress your family and friends. Perfect for gatherings or cozy dinners, this unique recipe brings warmth and flavor to your table in every bite.
Ingredients
Scale
- 1 lb ground beef or turkey
- 2 medium eggplants, sliced into discs
- 1 large sweet onion, chopped
- 2 cups high-quality tomato sauce
- 1 tsp cumin
- 1 tsp paprika
- 1 cup mozzarella cheese or feta cheese, crumbled
- 2 cups béchamel sauce (made from 4 tbsp butter, 4 tbsp flour, and 2 cups milk)
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté ground meat in a skillet over medium heat until browned. Add onions and cook until translucent.
- Stir in tomato sauce, cumin, and paprika; let simmer for about 10 minutes.
- Roast eggplant slices on a baking sheet until golden brown.
- Prepare the béchamel sauce by melting butter in a saucepan, whisking in flour until bubbly, then gradually adding milk until thickened (about five minutes).
- In a baking dish, layer half of the roasted eggplants followed by half of the meat mixture. Repeat layers and pour béchamel sauce on top; sprinkle with cheese.
- Bake for 30-40 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican/Greek
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg