Moussaka
Cook Time:
80 min
Prep Time:
40 min
Servings:
4
Ingredients
- 2 large eggplant cut in ¼ inch circle
- 3 tablespoon oil
- 1 tablespoon oil
- 1 onion minced
- 4 garlic cloves minced
- 16 oz crushed tomatoes
- 3 tablespoons ketchup
- 3 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon cinnamon powder
- Salt to taste
- ½ cup panko breadcrumbs
- ½ cup of cheese
- Béchamel sauce (Link)
Directions
- Place eggplant in a baking pan and sprinkle with salt. Let the water come out.
- Make the Béchamel sauce. (can be prepared a day early)
- Make the red sauce, roast onion, garlic in oil.
- Add crushed tomatoes, ketchup, bay leaves, oregano and cinnamon powder.
- Pat the eggplant dry and bake it in the oven at 450 F for 20 minutes.
- Remove from the oven.
- In a baking dish, layer red sauce, eggplant until all the ingredients complete.
- At the top finish with bechamel sauce, breadcrumbs and cheese.
- Bake at 350 F for 60 minutes.