Mighty Good Moussaka
Experience the ultimate comfort food with this "Mighty Good Moussaka," a hearty Mediterranean classic that layers roasted eggplants, a flavorful spiced meat sauce, and a rich, velvety béchamel topping. This recipe features tender eggplants brushed with olive oil and roasted to perfection, paired with a savory filling of ground lamb or beef simmered with cinnamon, allspice, and a splash of red wine for an irresistible depth of flavor. The crowning glory is a golden baked topping of creamy béchamel enriched with parmesan and a hint of nutmeg. Perfect for gatherings, this moussaka recipe is a labor of love that delivers big on taste and texture. Serve this comforting dish with a fresh green salad to truly complete the Mediterranean dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 large Eggplants
- 4 tablespoons Olive oil
- 1 pound Ground lamb or beef
- 1 large Onion
- 3 pieces Garlic cloves
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 1 teaspoon Dried oregano
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned crushed tomatoes
- 0.5 cup Red wine
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 0.25 teaspoon Ground nutmeg
- 2 large Eggs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Breadcrumbs
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants into 1/4-inch-thick rounds and place them on a baking sheet. Brush both sides generously with olive oil and sprinkle with 1 teaspoon of salt.
Roast the eggplant slices for 20 minutes, flipping halfway through, until lightly browned and tender. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground lamb or beef, breaking it apart with a wooden spoon, and cook until browned, about 5–7 minutes. Remove and set aside.
In the same skillet, add the finely chopped onion and minced garlic. Sauté until softened, about 3–4 minutes.
Add the cinnamon, allspice, and dried oregano, cooking for 1 minute to release the aroma.
Stir in the tomato paste, crushed tomatoes, red wine, and the cooked ground meat. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Reduce the heat to low and simmer the meat sauce for 20 minutes, stirring occasionally, until thickened.
While the sauce simmers, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat and whisk in the flour, cooking for 1–2 minutes.
Gradually add the milk, whisking constantly, and cook until the sauce thickens, about 5 minutes.
Add the nutmeg and parmesan cheese, stirring until smooth. Remove from heat and let cool for 5 minutes.
Whisk in the eggs to the cooled béchamel sauce until fully combined.
In a 9x13-inch baking dish, layer half of the roasted eggplant slices on the bottom.
Spread the meat sauce evenly over the eggplant layer.
Top with the remaining eggplant slices and pour the béchamel sauce over the top, spreading it evenly.
Sprinkle with breadcrumbs for an added crunchy topping.
Bake in the preheated oven for 40–45 minutes, until the top is golden and bubbly.
Allow the moussaka to cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 7113 mg | 309% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 108.8 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 1856 mg | 143% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 7804 mg | 166% | |
*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.
