Description
Mexican Moussaka brings a tantalizing twist to the traditional Greek dish, blending rich Mexican flavors with hearty layers of eggplant, spiced ground meat, and creamy béchamel sauce. Perfect for any occasion, this dish is a feast for the senses that will leave your family and friends asking for more. With each bite, enjoy a delightful fusion of cultures that celebrates comfort and taste.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 lb ground beef or lamb
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 can (14 oz) whole tomatoes
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 cups whole milk
- 1/3 cup flour
- 1/2 cup butter
- 1 cup cheese (Feta or Mozzarella)
Instructions
- Prepare eggplant by salting slices and letting them sit for 30 minutes to draw out moisture; rinse and pat dry.
- In a skillet over medium heat, heat olive oil; sauté onions until translucent. Add garlic and ground meat; cook until browned.
- Stir in canned tomatoes, cumin, and paprika; simmer for about 15 minutes until thickened.
- In a saucepan, melt butter; whisk in flour gradually. Slowly pour in milk while whisking continuously until thickened (about 5 minutes); season with salt.
- In a baking dish, layer half of the eggplant slices, followed by half of the meat mixture and half of the béchamel sauce. Repeat layers and top with cheese.
- Preheat oven to 375°F (190°C) and bake uncovered for about 45 minutes until golden brown and bubbly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece (200g)
- Calories: 450
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 75mg