Musaka Delight

About this recipe

This updated version of the traditional musaka brings together layers of roasted eggplant, golden potatoes, and savory ground beef, crowned with a silky yogurt béchamel. Perfect for a cozy family dinner or special occasion; it's a comfort dish with a modern twist.

Ingredients

• 2 large eggplants, sliced
• 4 potatoes, peeled and sliced
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 cup Greek yogurt
• 1 cup milk
• 2 tbsp butter
• 2 tbsp flour
• 1/4 cup grated mozzarella cheese
• Salt and pepper to taste

Directions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Roast eggplant and potatoes on a baking sheet for 15 minutes.

3. 3

   In a skillet, brown the beef with onion and garlic. Stir in tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes.

4. 4

   In a saucepan, melt butter; whisk in flour to make a roux. Add yogurt and milk gradually, whisk until smooth and thick. Season with salt and pepper.

5. 5

   In a greased baking dish, layer eggplant and potatoes. Top with beef mixture. Pour béchamel over the top.

6. 6

   Sprinkle with breadcrumbs, Parmesan, and mozzarella.

7. 7

   Bake for 45 minutes until golden brown and bubbly.

8. 8

   Let cool for 10 minutes before serving.