How to cook Moussaka with Minced Beef Egyptian Recipe Step by Step

Preheat the oven to 375°F (190°C).

Slice the eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse the eggplant slices and pat dry with paper towels.

Heat olive oil in a large skillet over medium heat and sauté the onion until translucent, about 5 minutes.

Add garlic and ground lamb to the skillet; cook until the lamb is browned, about 8-10 minutes.

Stir in diced tomatoes, bell pepper, cumin, cinnamon, allspice, salt, and black pepper; simmer for 15 minutes.

In a separate skillet, heat olive oil and fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side.

Layer half of the eggplant in a baking dish, followed by the lamb mixture, then the remaining eggplant.

Mix yogurt with lemon juice and spread over the top layer of eggplant.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until the top is golden.

Garnish with chopped parsley before serving.

Serve warm with pita bread.

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