Meaty Moussaka
Indulge in the rich and satisfying flavors of Meaty Moussaka, a classic Mediterranean casserole that layers tender roasted eggplant, a spiced ground meat sauce, and a velvety béchamel topping. This hearty dish combines ground beef or lamb with the warm, aromatic notes of cinnamon and oregano, simmered in a robust tomato and red wine base. A creamy Parmesan-infused béchamel crowns this luscious casserole, finished with a golden breadcrumb crust for the perfect balance of textures. Perfect for dinner gatherings or a comforting family meal, this oven-baked moussaka is a crowd-pleaser that transports you straight to the sun-soaked coasts of the Mediterranean. With bold flavors and an elegant presentation, it’s a must-try recipe for lovers of Greek and Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons olive oil
- 1 pound ground beef or lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 14 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 0.5 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2.5 cups milk
- 0.25 teaspoon nutmeg
- 2 egg yolks
- 0.5 cup grated Parmesan cheese
- 0.25 cup breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Slice the eggplants into 1/4-inch thick rounds and arrange them on a baking sheet. Brush both sides with 2 tablespoons of olive oil and season with a pinch of salt. Roast in the oven for 20 minutes, flipping halfway through, until tender and golden. Set aside.
In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for another minute.
Add the ground beef (or lamb) to the skillet. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 8-10 minutes.
Stir in the crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually add the milk, whisking continuously to prevent lumps, and cook until the sauce thickens, about 5-7 minutes.
Stir in the nutmeg, 1/2 teaspoon of salt, and the Parmesan cheese. Remove the saucepan from heat and whisk in the egg yolks. Set aside to cool slightly.
Reduce the oven temperature to 375°F (190°C). In a 9x13-inch baking dish, layer half of the roasted eggplant slices in an even layer. Spread half of the meat sauce over the eggplants. Repeat the layers with the remaining eggplant and meat sauce.
Pour the béchamel sauce over the top layer, spreading it evenly. Sprinkle with breadcrumbs.
Bake the moussaka in the oven for 35-40 minutes, or until golden brown on top and bubbling around the edges.
Allow the moussaka to cool for 10 minutes before slicing and serving. Enjoy your hearty Mediterranean meal!
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 951 mg | 317% | |
| Sodium | 5803 mg | 252% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 88.9 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1667 mg | 128% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 6936 mg | 148% | |
*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.
