The Best Moussaka
Indulge in the ultimate comfort food with *The Best Moussaka*, a rich and flavorful Greek-inspired casserole that’s perfect for family dinners or special occasions. This layered masterpiece features tender roasted eggplant and thinly sliced potatoes, smothered in a spiced meat sauce made with ground lamb or beef, aromatic cinnamon, and allspice. Topped with a luscious, creamy béchamel sauce and a crispy breadcrumb crust, every bite is a perfect harmony of textures and flavors. With its golden-baked topping and hearty layers, this moussaka is not only a stunning centerpiece but also a filling dish that serves six. Whether you're a fan of Mediterranean cuisine or new to its flavors, this recipe is sure to become a household favorite. Perfectly balanced, utterly satisfying, and bursting with flavor, this moussaka is truly deserving of its title as the best.
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Recipe Information
Ingredients
- 3 large eggplants
- 4 tablespoons olive oil
- 1 pound ground lamb or beef
- 1 large, finely chopped yellow onion
- 3 cloves, minced garlic
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2.5 cups whole milk
- 0.5 cup grated Parmesan cheese
- 2 large egg yolks
- 2 medium, peeled and thinly sliced russet potatoes
- 0.25 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds, sprinkle with 1 teaspoon of salt on both sides, and let them sit for 30 minutes to release excess moisture.
Rinse the eggplant slices under water, pat them dry, and brush them lightly with 2 tablespoons of olive oil. Arrange them on baking sheets and roast for 20 minutes, flipping halfway through.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
Add the ground lamb or beef to the skillet. Cook until browned, breaking it up with a spoon, about 7-8 minutes.
Stir in the tomato paste, diced tomatoes, cinnamon, allspice, oregano, 1 teaspoon of salt, and black pepper. Simmer the meat sauce on low heat for 20 minutes, stirring occasionally.
While the meat sauce simmers, make the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly.
Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes. Remove from heat, stir in Parmesan cheese, and season with a pinch of salt. Let the sauce cool slightly, then whisk in the egg yolks.
Lightly oil a 9x13-inch baking dish. Layer the bottom with half of the sliced potatoes, followed by half of the roasted eggplants.
Spread half of the meat sauce over the eggplants. Repeat the layers with the remaining potatoes, eggplants, and meat sauce.
Pour the béchamel sauce evenly over the top layer. Sprinkle breadcrumbs over the béchamel for a crispy topping.
Bake the moussaka in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbling.
Let the moussaka cool for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
3745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.0 g | 309% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 6963 mg | 303% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 96.7 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 1735 mg | 133% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 8603 mg | 183% | |
*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.
