Musaka Madness
MEDIAproject team
about 9 hours ago
A delicious and hearty dish that combines layers of eggplant, potatoes, ground beef, and a creamy bechamel sauce. Perfect for a cozy family dinner or special occasion.
Cooking Time
1 hour
Serving Size
6 servings
Nutrition Per Serving
Cal
450 per serving
Protein
30g
Fat
20g
Sat Fat
10g
Carbs
35g
Chole
80mg
Fiber
5g
Sugar
8g
Sodium
600mg
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
- 2 cups milk
- 2 tbsp butter
- 2 tbsp flour
- 1/4 cup grated mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- In a large skillet, brown the ground beef with the onion and garlic. Add the diced tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Slowly whisk in the milk until smooth. Cook until thickened, about 5 minutes. Season with salt and pepper.
- In a greased baking dish, layer the sliced eggplant and potatoes. Top with the ground beef mixture. Pour the bechamel sauce over the top. Sprinkle with breadcrumbs, Parmesan cheese, and mozzarella cheese.
- Bake for 45 minutes, or until the top is golden brown and bubbly.
- Let cool for 10 minutes before serving.
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