Moussaka Meat or Vegetarian
Dive into the rich, comforting layers of "Moussaka Meat or Vegetarian," a true Mediterranean classic that offers something for everyone. This versatile dish features tender roasted eggplant, creamy potatoes, and a hearty tomato sauce that's customizable with either seasoned ground beef or protein-packed lentils for a vegetarian twist. Crowned with a luscious, golden béchamel sauce infused with nutmeg and optional Parmesan, this baked casserole delivers bold flavors and velvety textures in every bite. Perfect for a cozy family dinner or an impressive centerpiece for guests, this moussaka is worth every minute of preparation. Serve it with a crisp green salad and a side of crusty bread for an unforgettable meal.
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Recipe Information
Ingredients
- 3 large (sliced lengthwise into 1/4-inch thick slices) Eggplant
- 4 tablespoons Olive oil
- 500 grams Ground beef or lentils (for vegetarian option)
- 1 large (finely chopped) Onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 400 grams Canned diced tomatoes
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Dried oregano
- 2 teaspoons (to taste) Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons (for béchamel sauce) Butter
- 4 tablespoons (for béchamel sauce) All-purpose flour
- 500 milliliters (for béchamel sauce) Milk
- 0.25 teaspoons (for béchamel sauce) Nutmeg
- 40 grams (grated, optional for béchamel sauce) Parmesan cheese
- 1 large (for thickening the béchamel sauce) Egg
- 3 medium (peeled and sliced into 1/4-inch rounds) Potatoes
Instructions
Preheat your oven to 200°C (400°F).
Lay the eggplant slices on a baking tray, brush both sides with olive oil, and sprinkle with a little salt. Roast for 20 minutes, flipping halfway through, until softened and lightly golden. Set aside.
Boil the potato slices in salted water for 10 minutes until just tender, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion and garlic, cooking for 5 minutes until softened.
For the meat version, add the ground beef and cook until browned. For the vegetarian version, substitute cooked lentils and skip the browning step.
Stir in tomato paste, canned diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer the sauce for 15 minutes until thickened, then set aside.
To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in milk while whisking continuously to prevent lumps.
Cook the béchamel sauce until it thickens, then season with nutmeg, salt, and the optional grated Parmesan. Remove from heat and whisk in the egg.
Grease a large baking dish (9x13-inch or equivalent). Layer the base with potato slices, followed by half of the roasted eggplant.
Spread the meat or lentil sauce evenly over the eggplant layer. Top with the remaining roasted eggplant slices.
Pour the béchamel sauce over the eggplant, spreading it into an even layer. Sprinkle extra Parmesan on top, if desired.
Bake in the preheated oven for 35-40 minutes, or until golden and bubbling on top.
Let the Moussaka cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1426 mg | 62% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 23.3 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 257 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1823 mg | 39% | |
*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.
