Moussaka Masriya (Egyptian Eggplant Casserole)

• Eggplant 3 medium
• Ground beef 400g
• Onion 1 large
• Tomato sauce 400ml
• Garlic 4 cloves
• Olive oil 5 tbsp
• Cinnamon 1 tsp
• Salt to taste
• Pepper to taste

How to Make It

• 1

  Slice the eggplants into 1cm thick rounds, sprinkle with salt, and let them sit for 20 minutes to draw out moisture.

• 2

  Pat the eggplant slices dry and fry them in olive oil until golden brown, then drain on paper towels.

• 3

  In a separate pan, sauté the onions and garlic until soft, then add the ground beef, cooking until browned.

• 4

  Stir in the tomato sauce, cinnamon, salt, and pepper, letting the meat mixture simmer for 10 minutes.

• 5

  In a baking dish, create layers by placing a base of fried eggplant followed by a layer of the meat sauce.

• 6

  Repeat layers until all ingredients are used, finishing with a final layer of eggplant covered in a bit of sauce.

• 7

  Bake at 180°C for 20 minutes until the sauce is bubbling and the flavors are fully incorporated.

• 8

  Let the dish rest for 10 minutes before serving so that the layers set properly and are easier to portion.