Ground meat & eggplant casserole (moussaka)
Servings Prep Time
4servings 1hour
Cook Time
30minutes
Servings Prep Time
4servings 1hour
Cook Time
30minutes
Ingredients
Meat sauce
Sour cream sauce
Instructions
Start with the eggplant
  1. Wash and cut the eggplant into rounds (I’ve peeled it as well, but you can leave the peel on if you prefer).
  2. Sprinkle each eggplant slice with salt and let them sit for about 20 minutes (or while you prep the meat sauce) on paper towels.
Meat sauce
  1. Meanwhile, chop the carrot and onion and fry them in olive oil.
  2. After about 10 minutes, add the meat.
  3. Let everything fry for a few minutes, while mixing well. When the meat changes color, add your tomato sauce and spices. Add 1-2 glasses of water as well and let the meat sauce boil over low heat.
  4. Your sauce is ready when it becomes thick and no longer liquid.
  5. Add the chopped parsley and you’re done with the sauce.
Grill the eggplants
  1. While the meat sauce is boiling, grease each eggplant slice with olive oil and grill them all, on both sides.
Sour cream sauce
  1. Mix sour cream with the whole egg and grated cheese.
Assemble your moussaka casserole
  1. In a heat resistant tray, add 1 layer of grilled eggplant slices, then a layer of meat sauce on top.
  2. Continue with another layer of eggplant, and another of ground meat.
  3. Add the 3rd (and last) layer of eggplant slices and pour the sour cream sauce on top.
  4. Cook your casserole in the oven at 350°F (180°C) for about 30 minutes and serve hot!