Name: Classic Greek Moussaka
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 whole eggplant; 1.5 lbs ground lamb; 1 piece onion; 2 cloves garlic; 1 cup canned tomatoes; 2 cups bechamel sauce; 1 tbsp olive oil; 1 tsp cinnamon; 1 pinch nutmeg; 1 cup Parmesan cheese; 1 tsp salt; 1 tsp pepper; 2 tbsp parsley

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
eggplant	2 whole	38	2g	9g	0g
ground lamb	1.5 lbs	320	19g	0g	27g
onion	1 piece	7	0g	2g	0g
garlic	2 cloves	2	0g	0g	0g
canned tomatoes	1 cup	13	1g	3g	0g
bechamel sauce	2 cups	96	1g	22g	0g
olive oil	1 tbsp	21	0g	0g	2g
cinnamon	1 tsp	1	0g	0g	0g
nutmeg	1 pinch	1	0g	0g	0g
Parmesan cheese	1 cup	65	6g	1g	4g
salt	1 tsp	0	0g	0g	0g
pepper	1 tsp	1	0g	0g	0g
parsley	2 tbsp	1	0g	0g	0g

Ingredients (13)

Directions

Step 1
Preheat the oven to 375°F (190°C). Slice the eggplant and sprinkle with salt. Let sit for 30 minutes to reduce bitterness.
Step 2
Rinse and pat dry the eggplant. In a pan, heat olive oil and sauté onions and garlic until translucent.
Step 3
Add ground lamb to the pan and cook until browned. Stir in canned tomatoes, cinnamon, nutmeg, salt, and pepper; simmer for 15 minutes.
Step 4
Layer half the eggplant on the bottom of a baking dish, followed by the meat mixture, then the remaining eggplant.
Step 5
Pour the béchamel sauce over the top and sprinkle with Parmesan cheese. Bake for 45 minutes until golden brown.