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Export 10 ingredients for grocery delivery
Step 1
Preheat oven:Preheat your oven to 375°F (190°C).
Step 2
Prepare eggplant:Slice the eggplants into 1/4-inch rounds. Sprinkle with salt and let them sit for 30 minutes. Rinse and pat dry.
Step 3
Sauté eggplant:In a skillet, sauté the eggplant slices in olive oil until golden brown on both sides. Set aside.
Step 4
Cook onions and garlic:In the same skillet, cook the chopped onions until translucent, then add the minced garlic and cook for another minute.
Step 5
Brown the meat:Add the ground meat (lamb or beef) to the skillet and brown it. Then, add the canned tomatoes, salt, pepper, and cinnamon stick. Let it simmer for 15-20 minutes.
Step 6
Prepare béchamel sauce:In a saucepan, melt butter and add flour, whisking for 1-2 minutes. Gradually whisk in milk until thickened. Stir in grated Parmesan and season with salt and pepper to taste.
Step 7
Layer the moussaka:In a baking dish, layer half of the eggplant slices followed by half of the meat sauce. Repeat the layers and finish with the béchamel sauce on top.
Step 8
Bake the moussaka:Cover the dish with foil and bake for 30 minutes. Uncover and bake an additional 15-20 minutes, or until the top is golden brown.
Step 9
Rest and serve:Allow the moussaka to rest for at least 15 minutes before slicing and serving.