What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes, depending on your experience and kitchen equipment.

Can I substitute any ingredients?

Yes, ingredient substitutions are possible depending on dietary restrictions or availability, such as using almond milk instead of regular milk.

This recipe can be adapted to various diets including vegan, vegetarian, or gluten-free with some ingredient modifications.

Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 to 3 days for best freshness.

Yes, many of the steps can be done ahead of time to make meal prep easier and save time during busy days.

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Preheat the oven to 350°F (175°C).
Slice the eggplant and potatoes. Lay eggplant slices on a rack or paper towels and sprinkle lightly with salt. Let sit for 20–30 minutes to draw out moisture. Pat dry before frying.
In a skillet, heat 1–2 tablespoons olive oil over medium heat. Sauté chopped onion until translucent. Add minced garlic and cook for an additional 30 seconds. Add the ground meat and cook until well browned. Stir in tomato sauce, cinnamon, and nutmeg. Simmer for 10–15 minutes until thickened. Season with salt and pepper.
In a pan, warm 2 tablespoons olive oil over medium-high heat. Fry the salted and dried eggplant slices in batches until golden on both sides. Drain on paper towels and lightly salt after frying if needed.
In a greased baking dish, layer sliced potatoes on the bottom, followed by fried eggplant, and then the meat sauce. Repeat layers, finishing with béchamel on top.
Prepare the béchamel: melt butter in a saucepan, whisk in flour to form a roux, then gradually whisk in warmed milk until smooth and thickened. Stir in grated cheese and a pinch of nutmeg. Season with salt and pepper.
Pour the béchamel over the prepared Moussaka and smooth the top. Sprinkle with additional cheese.
Bake for about 45 minutes until golden and bubbly. Let cool for 15–20 minutes before slicing and serving.

For a lighter option, roast the eggplant instead of frying. This Moussaka can be made ahead of time and stored in the refrigerator before baking.