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Greek Moussaka

Greek · dinner

nut-freeshellfish-free

Ingredients

  • eggplant
  • ground lamb
  • tomato sauce
  • onion
  • garlic
  • béchamel sauce
  • cinnamon
  • parmesan cheese

Directions

  1. 1Preheat oven to 375°F (190°C). Slice eggplant into 1/2-inch rounds, salt, and let drain for 15 minutes.
  2. 2Brown ground lamb with diced onion, garlic, cinnamon, and tomato sauce in a skillet.
  3. 3Lightly fry eggplant slices in olive oil until golden on both sides.
  4. 4Layer eggplant and lamb mixture in a baking dish. Pour béchamel sauce over the top.
  5. 5Sprinkle with parmesan cheese and bake for 40-45 minutes until golden and bubbly.

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