Moussaka
Indulge in the rich, comforting flavors of classic Moussaka—a Mediterranean masterpiece that combines tender roasted eggplants, a spiced meat sauce, and luscious béchamel topping in one irresistible, layered dish. Perfectly seasoned with cinnamon, oregano, and thyme, this hearty Greek-inspired casserole brings together ground lamb or beef simmered in tomatoes and red wine for a robust base. Creamy béchamel, infused with nutmeg and Parmesan, crowns the dish, baking to a bubbly, golden perfection. Whether you're serving a special family meal or impressing dinner guests, Moussaka offers a warm, satisfying culinary journey that pairs beautifully with a crisp green salad or crusty bread. This oven-baked favorite is as rewarding to eat as it is to prepare, delivering both savory depth and elegant simplicity in every bite.
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Recipe Information
Ingredients
- 3 large eggplants
- 100 ml olive oil
- 1 large onion
- 3 garlic cloves
- 500 g ground lamb or beef
- 400 g canned tomatoes
- 2 tablespoons tomato paste
- 100 ml red wine
- 1 cinnamon stick
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 ml milk
- 60 g butter
- 60 g all-purpose flour
- 0.25 teaspoon nutmeg
- 100 g Parmesan cheese
- 1 large egg
Instructions
Preheat the oven to 200°C (400°F).
Slice the eggplants lengthwise into 1cm (1/2 inch) thick slices. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture.
Rinse and pat the eggplant slices dry with paper towels.
Brush the eggplants with olive oil and place them on a baking sheet. Roast the eggplants in the oven for about 25 minutes until tender and golden. Remove from the oven and set aside.
Meanwhile, finely chop the onion and garlic.
In a large pan over medium heat, add a tablespoon of olive oil and sauté the onions until translucent, about 5 minutes.
Add garlic, ground lamb (or beef) to the pan, breaking up the meat with a spoon, and cook until browned.
Stir in the tomato paste, canned tomatoes, red wine, cinnamon stick, oregano, thyme, salt, and pepper. Simmer for 20 minutes, or until the mixture thickens and any excess liquid evaporates.
Remove the cinnamon stick and set the meat sauce aside.
To make the béchamel sauce, melt butter in a saucepan over medium heat. Add the flour and whisk continuously for 2-3 minutes until it forms a smooth paste.
Gradually add the milk, whisking constantly, until the sauce thickens, about 8-10 minutes.
Season with nutmeg and remove from heat. Allow to cool slightly before whisking in the egg and half of the grated Parmesan cheese.
In a baking dish, layer half of the eggplant slices at the bottom.
Spread the meat sauce evenly over the eggplant layer.
Add another layer of the remaining eggplant slices on top of the meat sauce.
Pour the béchamel sauce over the eggplant, smoothing it out with a spoon.
Sprinkle the rest of the Parmesan cheese over the béchamel.
Bake for about 45 minutes, or until the top is golden brown and bubbling.
Allow the moussaka to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 21.1 g | 105% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 15.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 333 mg | 26% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1056 mg | 22% | |
*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.
