Moussaka 2
Indulge in the ultimate Mediterranean comfort food with our "Moussaka 2" recipe—a hearty, flavor-packed dish featuring layers of tender eggplant, spiced ground lamb or beef, and a luxuriously creamy béchamel sauce. Perfectly seasoned with aromatic cinnamon, oregano, and a hint of nutmeg, this traditional Greek-inspired casserole offers a delightful balance of savory and sweet. The golden, bubbling crust of Parmesan-enriched béchamel crowns this baked classic, while a sprinkle of optional breadcrumbs adds an irresistible crunch. Ready in just under two hours and ideal for feeding a crowd, this moussaka is a show-stopping main course that captures the essence of Mediterranean cuisine. Perfect for cozy family dinners or elegant gatherings, serve it alongside crusty bread or a crisp salad for the ultimate dining experience!
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Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 500 grams ground lamb or beef
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 500 milliliters milk
- 1 pinch nutmeg
- 50 grams Parmesan cheese, grated
- 2 large egg yolks
- 2 tablespoons breadcrumbs (optional)
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1 cm (1/2 inch) thick rounds. Lightly salt both sides and let them sit for 20 minutes to draw out bitterness. Rinse and pat them dry.
Heat 2 tablespoons of olive oil in a large skillet over medium heat, and fry the eggplant slices in batches until golden on both sides. Add more olive oil as needed. Remove and set aside on paper towels to drain excess oil.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Sauté the diced onion until soft, about 5 minutes. Add the minced garlic and cook for another minute.
Add the ground lamb or beef to the skillet and cook until browned, breaking it apart with a wooden spoon.
Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, sugar, salt, and pepper. Let the sauce simmer for 15-20 minutes, or until thickened. Remove from heat and set aside.
To prepare the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a roux.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
Stir in a pinch of nutmeg and the grated Parmesan cheese. Remove from heat and whisk in the egg yolks until smooth.
In a greased 9x13 inch (23x33 cm) baking dish, layer half of the eggplant slices at the bottom.
Spread the meat sauce evenly over the eggplant layer. Then, layer the remaining eggplant slices on top.
Pour the béchamel sauce over the final eggplant layer, spreading it out evenly. Sprinkle with breadcrumbs if desired for extra texture.
Bake the moussaka in the preheated oven for 35-40 minutes, or until the top is golden and bubbling.
Allow the moussaka to cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.0 g | 310% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 8585 mg | 373% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 106.6 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1672 mg | 129% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 7212 mg | 153% | |
*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.
