Moussaka (Greek Eggplant Casserole)
Maybe you’ve had Moussaka (Greek Layered Eggplant Casserole) at a Greek spot, but what actually makes it authentic? If you are looking for a reliable greek moussaka recipe, this traditional Greek moussaka relies on layering flavors for depth. Moussaka is that classic Greek casserole with layers of soft eggplant, warmly spiced lamb or beef, and...Read More
Ingredients
Instructions
Slice up those 3 eggplants into ½-inch rounds. Salt both sides and let them chill out for 30–60 minutes—this helps draw out extra water and any bitterness.
Heat 2 tablespoons olive oil in a big pan. Add a chopped onion and cook until it’s soft—about 5–7 minutes. Toss in the garlic for another minute.
Melt 4 tablespoons butter in a saucepan. Whisk in ¼ cup flour and cook for a minute or two—don’t let it brown.
Preheat your oven to 375°F (190°C) and grab a 9x13-inch dish.
Bake for 40–50 minutes until golden and bubbly around the edges. If the top’s browning too fast, just lay some foil on top.
