Moussaka Mock Greek Style
Savor the comforting flavors of the Mediterranean with this Moussaka Mock Greek Style recipe, a delightful twist on the classic Greek casserole. Layered with tender golden-fried eggplant, a rich and aromatic ground beef or lamb filling infused with warm spices like cinnamon and allspice, and topped with a creamy, Parmesan-enriched béchamel sauce, this dish is a true crowd-pleaser. Perfectly balanced between hearty and elegant, it's baked to golden perfection and provides a satisfying main course for family dinners or special occasions. Ready in just 90 minutes and serving up to six, this easy-to-follow recipe brings the essence of traditional Greek cuisine right to your table, with an approachable, modern spin.
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Recipe Information
Ingredients
- 2 large Eggplant
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 500 grams Ground beef or lamb
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 400 grams Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Black pepper
- 3 tablespoons Flour
- 500 milliliters Milk
- 3 tablespoons Butter
- 0.25 teaspoon Nutmeg
- 70 grams Grated Parmesan cheese
Instructions
Preheat your oven to 190°C (375°F).
Slice the eggplants into 1 cm (1/2 inch) thick rounds. Sprinkle with salt and set aside for 15 minutes to draw out excess moisture. Pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until lightly golden on both sides. Add more olive oil as needed. Set the fried slices aside on a plate.
In the same skillet, heat 1 tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Add the ground beef or lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat.
Stir in canned diced tomatoes, tomato paste, ground cinnamon, ground allspice, salt, and black pepper. Simmer for 10 minutes until thickened. Remove from heat.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux. Gradually add the milk, whisking continuously to avoid lumps. Simmer until the sauce thickens, about 5 minutes. Stir in grated Parmesan cheese and nutmeg. Remove from heat.
In a 9x13 inch (23x33 cm) baking dish, arrange a layer of fried eggplant slices to cover the bottom. Top with half of the meat sauce, then add another layer of eggplant slices, followed by the remaining meat sauce. Finish with the béchamel sauce, spreading it evenly over the top.
Bake in preheated oven for 30-35 minutes or until the top is golden and bubbling.
Allow to cool for 10 minutes before serving. Enjoy your Moussaka Mock Greek Style!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 289 mg | 22% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1132 mg | 24% | |
*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.
