This delicious Musaka recipe features layers of eggplant, ground meat, and a creamy béchamel sauce, baked to perfection. Ideal for a hearty dinner.
Preparation time
1h
Cooking time
45min
Ingredients
6 Servings
- 0.5 teaspoon black pepper
- 50 grams butter
- 1 egg
- 3 eggplants
- 50 grams flour
- 2 garlic cloves
- 500 grams ground beef
- 500 ml milk
- 0.5 teaspoon nutmeg
- 50 ml olive oil
- 1 onion
- 1 teaspoon salt
- 400 grams tomato sauce
Directions
Step 1
Slice the eggplants into rounds, sprinkle with salt, and let them sit for 30 minutes to remove excess moisture.
Step 2
Rinse the eggplant slices and pat them dry with paper towels.
Step 3
In a large skillet, heat some olive oil and fry the eggplant slices until golden brown. Set aside.
Step 4
In the same skillet, add more olive oil if needed and sauté the chopped onion and minced garlic until translucent.
Step 5
Add the ground beef to the skillet and cook until browned.
Step 6
Stir in the tomato sauce, salt, and black pepper. Let it simmer for 15 minutes.
Step 7
In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes.
Step 8
Gradually whisk in the milk and cook until the sauce thickens. Season with salt, black pepper, and nutmeg.
Step 9
Remove the saucepan from heat and stir in the beaten egg.
Step 10
Preheat the oven to 180°C (350°F).
Step 11
In a baking dish, layer the fried eggplant slices, then the meat sauce, and repeat until all ingredients are used, finishing with a layer of eggplants.
Step 12
Pour the béchamel sauce over the top layer of eggplants.
Step 13
Bake in the preheated oven for 45 minutes or until the top is golden and bubbly.
Step 14
Let the Musaka rest for 10 minutes before serving.