Musaca
Experience the rich and comforting flavors of Musaca, a classic Balkan dish that combines tender, roasted eggplant layers with a hearty ground beef filling infused with aromatic spices like cinnamon and allspice. Topped with a luscious homemade béchamel sauce and a sprinkle of Parmesan cheese, this baked casserole is golden, creamy, and irresistibly indulgent. Perfect for family dinners or special gatherings, Musaca impresses with its balanced texture and Mediterranean-inspired taste. With easy-to-follow steps, this recipe transforms simple pantry staples into a show-stopping main course that pairs beautifully with a crisp green salad or fresh crusty bread.
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Recipe Information
Ingredients
- 3 large eggplants
- 500 grams ground beef
- 1 large onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 400 grams canned tomatoes
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 2 tablespoons fresh parsley
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 500 milliliters milk
- 0.5 teaspoon nutmeg
- 1 egg yolk
- 50 grams grated Parmesan cheese
Instructions
Preheat your oven to 180°C (350°F).
Slice the eggplants into 1 cm thick rounds, season them with salt and set aside for about 20 minutes to draw out excess moisture.
Rinse the eggplant slices with water, dry them with a paper towel, and brush both sides lightly with olive oil.
Place the eggplant slices on a baking sheet and bake them for 20 minutes, until tender, turning once halfway through.
Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent.
Add minced garlic and cook for an additional minute.
Add the ground beef and cook until browned, breaking up any large pieces.
Stir in the tomato paste, canned tomatoes, cinnamon, allspice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Let it simmer for 15 minutes, until thickened. Remove from heat and mix in chopped fresh parsley.
For the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and whisk for about 2 minutes until lightly golden.
Gradually pour in the milk while whisking constantly to avoid lumps. Keep stirring until the sauce thickens, about 10 minutes.
Remove from heat, season with the remaining salt, black pepper, nutmeg, and stir in the egg yolk. Mix well.
To assemble the musaca, place a layer of eggplant slices at the bottom of a greased baking dish. Spread half of the meat sauce over the eggplants. Repeat with another layer of eggplants and meat sauce.
Top with the remaining eggplant slices and then pour the béchamel sauce over the top, spreading it evenly.
Sprinkle grated Parmesan cheese on top.
Bake in the preheated oven for 35-40 minutes until the top is golden brown and bubbly.
Allow to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 15.4 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 268 mg | 21% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 985 mg | 21% | |
*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.
