Servings: 4 to 6 people
Preparation time: 30 minutes
Cooking time: 45 minutes
Ingredients
Meat
- 400 g ground meat (beef or lamb)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 400 ml (1 2/3 cups) crushed tomatoes (canned)
- 30 ml (2 tbsp) tomato paste
- 1 tsp cinnamon (optional)
- 1 tsp Provencal herbs or oregano
- Salt and pepper to taste
- 30 ml (2 tbsp) olive oil
Vegetables
- 2 large eggplants, sliced
- 1 bag mashed potatoes (680 g vacuum-packed)
Béchamel sauce
- 60 ml (4 tbsp) butter
- 60 ml (4 tbsp) flour
- 500 ml (2 cups) milk
- 1 pinch nutmeg
- 125 ml (1/2 cup) grated Parmesan
- Salt and pepper to taste
Preparation
Preparing the eggplant
Preheat the oven to 200°C (400°F). Brush the eggplant slices with olive oil, then arrange them on a baking sheet. Roast the slices for about 20 minutes, until golden and tender. Set aside.
Preparing the meat
- In a large skillet, heat the olive oil and sauté the onion until translucent. Add the garlic and ground meat. Cook until the meat is nicely browned.
- Add the crushed tomatoes, tomato paste, herbes de Provence, cinnamon (optional), salt and pepper. Simmer over low heat for 15 minutes.
Preparing the mashed potatoes
Heat the entire bag of vacuum-sealed mashed potatoes in boiling water for about 5 minutes. Once heated, set aside for assembly.
Preparing the béchamel sauce
- In a saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes, stirring constantly.
- Gradually add the milk, whisking to avoid lumps. Let the sauce thicken for about 5 minutes. Season with salt, pepper and nutmeg. Stir in the grated Parmesan cheese off the heat.
Assembling the Moussaka
- In a baking dish, spread a thin layer of mashed potatoes. Add a layer of roasted eggplant slices, then half of the ground meat mixture.
- Repeat with a second layer of mashed potatoes, eggplant and the rest of the meat. Finish with a generous layer of béchamel sauce.
Cooking
Bake the moussaka at 180°C (350°F) for 30 minutes, until the top is golden and lightly browned.
