Meat Moussaka
Indulge in the rich, layered flavors of Meat Moussaka, a comforting Greek classic that brings together tender eggplant, savory spiced meat, and a luscious béchamel sauce baked to golden perfection. This irresistible recipe features grilled eggplant slices as the base, layered with a fragrant ground beef or lamb filling infused with warm notes of cinnamon, allspice, and garlic. Topped with a creamy nutmeg-spiked béchamel and a crisp breadcrumb crust, this hearty dish is perfect for family dinners or special occasions. With every bite, you'll experience a delicious medley of textures and Mediterranean-inspired flavors. Easy to follow, this Meat Moussaka recipe is a satisfying dinner idea that delivers restaurant-quality taste right from your kitchen.
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Recipe Information
Ingredients
- 2 large Eggplant
- 4 tablespoons Olive oil
- 500 grams Ground beef or lamb
- 1 large, finely chopped Onion
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 400 grams (1 can) Diced tomatoes
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 1 teaspoon (to taste) Salt
- 0.5 teaspoons (to taste) Black pepper
- 2 tablespoons, chopped Parsley
- 60 grams (4 tablespoons) Butter
- 3 tablespoons All-purpose flour
- 500 milliliters Milk
- 2 large Egg yolks
- 0.25 teaspoons Nutmeg
- 50 grams Grated Parmesan cheese
- 2 tablespoons Bread crumbs
Instructions
Preheat your oven to 180°C (350°F).
Slice the eggplants lengthwise into 1 cm thick slices. Sprinkle with a pinch of salt and let them sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.
Heat a grill pan or skillet over medium heat and brush with 2 tablespoons of olive oil. Grill the eggplant slices until tender and slightly browned on both sides. Set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the ground beef or lamb to the skillet. Cook until browned, breaking it up with a spoon, about 8 minutes.
Stir in the tomato paste, diced tomatoes, ground cinnamon, ground allspice, parsley, salt, and black pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally, until thickened. Set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to form a roux.
Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the béchamel sauce thickens, about 5-7 minutes.
Remove the béchamel from the heat and whisk in the egg yolks, nutmeg, and Parmesan cheese. Set aside.
Layer the prepared eggplant slices in a baking dish. Top with half of the meat sauce, then repeat with another layer of eggplants and the remaining meat sauce.
Pour the béchamel sauce evenly over the top layer and sprinkle with bread crumbs.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
Allow the moussaka to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
34771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1289.8 g | 1654% | |
| Saturated Fat | 502.8 g | 2514% | |
| Polyunsaturated Fat | 27.8 g | ||
| Cholesterol | 2839 mg | 946% | |
| Sodium | 193860 mg | 8429% | |
| Total Carbohydrate | 5710.4 g | 2077% | |
| Dietary Fiber | 3085.6 g | 11020% | |
| Total Sugars | 4174.5 g | ||
| Protein | 1419.7 g | 2839% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 54556 mg | 4197% | |
| Iron | 934.1 mg | 5189% | |
| Potassium | 311754 mg | 6633% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
