Moussaka Greek Casserole
Dive into the flavors of the Mediterranean with this comforting and hearty Moussaka Greek Casserole, a layered masterpiece of tender roasted eggplant, savory spiced ground meat, and a creamy, velvety béchamel sauce. This traditional dish captures the essence of Greek cuisine with aromatic touches of cinnamon, oregano, and nutmeg, balanced perfectly with the richness of Parmesan cheese and a golden bake. A foundation of breadcrumbs ensures a perfect base, while the roasted eggplant adds a luscious, melt-in-your-mouth texture. Ideal for family dinners or special gatherings, this moussaka recipe is both satisfying and impressive, offering authentic Greek flavors in every bite. Ready in under two hours, it’s the ultimate Mediterranean comfort food experience, best enjoyed with crusty bread or a crisp green salad.
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Recipe Information
Ingredients
- 3 large Eggplants
- 6 tablespoons Olive oil
- 1 pound Ground beef or lamb
- 1 large, diced Onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 14-ounce can Crushed tomatoes
- 0.5 teaspoons Cinnamon
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2.5 cups Milk
- 0.25 teaspoons Nutmeg
- 0.5 cup, grated Parmesan cheese
- 2 Egg yolks
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants lengthwise into 1/4-inch slices. Sprinkle them with salt and let sit for 20 minutes to draw out excess moisture. Rinse and pat dry.
Brush the eggplant slices with 4 tablespoons of olive oil and roast them on a baking sheet in the oven for 15-20 minutes or until softened. Set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 5 minutes.
Add the ground beef or lamb to the skillet, breaking it up with a spoon, and cook until browned, about 8 minutes.
Stir in the tomato paste, crushed tomatoes, cinnamon, oregano, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Simmer for 10 minutes until the sauce thickens slightly. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook until thickened, about 5 minutes.
Stir in the nutmeg, Parmesan cheese, and the remaining 1/2 teaspoon of salt. Remove from heat and whisk in the egg yolks. Set the béchamel sauce aside.
Grease a 9x13-inch baking dish and sprinkle the bottom with breadcrumbs to prevent sticking.
Layer half of the roasted eggplant slices in the baking dish. Spread the meat mixture evenly over the eggplant layer.
Add the remaining eggplant slices on top of the meat mixture.
Pour the béchamel sauce over the top layer of eggplant, spreading it evenly to cover.
Bake in the preheated oven for 45 minutes, or until the béchamel is golden and bubbling.
Allow the moussaka to rest for 15 minutes before serving. Enjoy this comforting Greek classic!
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 17.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 266 mg | 20% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1091 mg | 23% | |
*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.
