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A Cozy, Hearty Mediterranean Classic!

If you’re craving rich, comforting layers of flavor, you have to try this homemade Moussaka with Ground Beef and Melty Cheese!
Tender roasted eggplant, savory beef sauce, creamy béchamel, and a bubbling cheesy topping — every bite is pure Mediterranean bliss. Perfect for family dinners, cozy weekends, or impressing your guests!

Let’s get cooking!

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⭐ Ingredients:

For the Moussaka:

• 1 large eggplant, sliced into rounds
• 1 lb ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes (with juices)
• 1 (14.5-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Olive oil (for roasting)

For the Béchamel Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• ¼ cup grated Parmesan cheese
• ¼ teaspoon nutmeg
• Salt and pepper to taste

For the Topping:

• 1 cup shredded mozzarella cheese

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🍴 Instructions:

1️⃣ Prep the Eggplant:

• Preheat your oven to 400°F (200°C).
• Arrange the eggplant slices on a parchment-lined baking sheet.
• Drizzle with olive oil and sprinkle with a little salt and pepper.
• Bake for 10–15 minutes, or until just softened and slightly golden.

2️⃣ Cook the Beef Filling:

• In a large skillet over medium heat, brown the ground beef until no longer pink.
• Add the chopped onion and minced garlic, cooking until softened.
• Stir in the diced tomatoes (with their juices), crushed tomatoes, oregano, thyme, salt, and black pepper.
• Bring the mixture to a simmer and cook for 15–20 minutes, until the sauce thickens.

3️⃣ Make the Béchamel Sauce:

• In a saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1 minute, stirring constantly (this cooks off the raw flour taste).
• Gradually whisk in the milk until smooth and lump-free.
• Bring to a simmer and cook, stirring, until the sauce thickens.
• Remove from heat and stir in Parmesan cheese and nutmeg.
• Season with salt and pepper.

4️⃣ Assemble the Moussaka:

• In a greased baking dish, layer roasted eggplant rounds, a layer of beef sauce, and a layer of béchamel.
• Repeat layers, ending with a generous layer of béchamel sauce on top.
• Sprinkle the shredded mozzarella evenly over the surface.

5️⃣ Bake:

• Reduce oven temperature to 375°F (190°C).
• Bake the assembled moussaka for 20–25 minutes, or until the cheese is melted, golden, and bubbly.

6️⃣ Serve:

• Let the moussaka cool for about 10 minutes before slicing.
• Garnish with fresh parsley if desired, and dig in!

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⏱ Quick Recipe Overview:

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6 hearty portions
• Calories: ~450 kcal per serving

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✨ Tips & Tweaks:

• Spice it up: Add a pinch of red pepper flakes or a dash of cayenne to the tomato sauce for a little heat.
• Make it vegetarian: Swap the beef for cooked lentils, chickpeas, or a hearty plant-based meat alternative.
• Herb it up: Sprinkle with fresh oregano, basil, or extra Parmesan right before serving for extra Mediterranean flair.
• Eggplant Tip: If you want an even softer eggplant, salt the slices and let them sit for 20 minutes before roasting. It helps remove bitterness!

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Serving Ideas:

• Serve with a crisp green salad dressed in lemon and olive oil.
• Pair with warm pita bread or roasted potatoes for a full Mediterranean feast.
• A glass of dry red wine like Cabernet Sauvignon or Merlot is the perfect match!

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