👨‍🍳 Instructions

1. 1

   Prepare the eggplants: Wash the eggplants and trim off the stems. Slice them lengthwise into about 1/2-inch (1.25 cm) thick rounds. Lightly salt the slices and let them sit in a colander for about 20-30 minutes to draw out excess moisture and bitterness. Pat them thoroughly dry with paper towels.

   ⏱️ 30 minutes (including salting time)
2. 2

   Fry the eggplants: Heat about 1/2 cup of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches, without overcrowding the pan, until golden brown and tender on both sides, about 3-4 minutes per side. Add more oil as needed. Transfer the fried eggplant slices to a plate lined with paper towels to drain excess oil.

   ⏱️ 20-25 minutes
3. 3

   Prepare the meat sauce: While the eggplants are draining, heat 2 tablespoons of olive oil in a separate skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and no pink remains. Drain off any excess fat.

   ⏱️ 10-12 minutes
4. 4

   Add flavor to the meat sauce: Stir in the tomato paste, cumin, and paprika. Cook for 1 minute, stirring constantly, until fragrant. Dice 2 of the tomatoes and add them to the skillet along with the 1/2 cup of water. Season with salt and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. The sauce should be saucy, not dry.

   ⏱️ 15 minutes
5. 5

   Assemble the moussaka: Preheat your oven to 180°C (350°F). Lightly grease a baking dish (approximately 9x13 inches or similar). Arrange a layer of the fried eggplant slices on the bottom of the dish, overlapping them slightly. Spoon about half of the meat sauce evenly over the eggplant layer. Repeat with another layer of eggplant and the remaining meat sauce.

   ⏱️ 10 minutes
6. 6

   Add the topping and bake: Slice the remaining 2 tomatoes and the green peppers into thin rounds. Arrange these slices decoratively over the top layer of the meat sauce. Cover the baking dish loosely with aluminum foil.

   ⏱️ 5 minutes
7. 7

   Bake the moussaka: Place the covered dish in the preheated oven and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the vegetables on top are tender and slightly caramelized, and the sauce is bubbling. If the top seems too dry, you can spoon a little extra water or a thin tomato sauce over it.

   ⏱️ 45-50 minutes
8. 8

   Rest and serve: Let the moussaka rest for at least 10-15 minutes before serving. This allows the layers to set and makes it easier to cut. Garnish with fresh parsley if desired. Serve hot, traditionally with rice pilaf or crusty bread to soak up the delicious sauce.

   ⏱️ 15 minutes (resting)