Description
Mexican Moussaka is a vibrant twist on the classic Greek dish, melding layers of tender eggplant, spiced ground meat, and creamy béchamel sauce. This crowd-pleasing recipe is not only packed with rich flavors from cumin and chili powder but also offers a delightful cooking experience that brings family and friends together. Perfect for any occasion, this dish will have everyone coming back for seconds!
Ingredients
Scale
- 2 medium eggplants (sliced into 1/4-inch rounds)
- 1 lb ground beef (or turkey)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 1 can (28 oz) whole tomatoes (crushed by hand)
- 2 tsp cumin
- 2 tsp chili powder
- 4 tbsp butter
- 1/4 cup flour
- 2 cups whole milk
- 1 cup shredded cheddar or Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Salt the eggplant slices and let them sit for 30 minutes to remove moisture.
- In a skillet over medium heat, brown the ground meat with chopped onions until cooked.
- Add minced garlic, cumin, and chili powder; sauté until fragrant.
- Stir in crushed tomatoes, salt, and pepper; simmer for 15–20 minutes.
- In another saucepan, melt butter over medium heat. Whisk in flour until smooth; gradually add milk and stir until thickened.
- Layer eggplant slices in a baking dish, followed by the meat mixture and béchamel sauce; top with shredded cheese.
- Bake for 30–35 minutes until golden brown. Allow to rest for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 80mg