Greek Moussaka
colin lee
over 1 year ago
Greek moussaka is a classic Mediterranean dish that combines layers of eggplant, ground meat, and creamy béchamel sauce. It is a hearty and flavorful casserole that is perfect for a family dinner or special occasion.
Cooking Time
1 hour
Serving Size
6 servings
Nutrition Per Serving
Cal
450
Protein
30g
Fat
25g
Sat Fat
10g
Carbs
30g
Chole
100mg
Fiber
5g
Sugar
10g
Sodium
800mg
Ingredients
- 2 large eggplants
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp cinnamon
- Salt and pepper to taste
- 4 tbsp olive oil
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp nutmeg
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to remove excess moisture. Rinse and pat dry.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is translucent.
- Add the diced tomatoes, oregano, basil, cinnamon, salt, and pepper to the skillet. Simmer for 10 minutes.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for 1 minute.
- Gradually whisk in the milk, nutmeg, salt, and pepper. Cook until the sauce thickens, about 5 minutes.
- Remove the saucepan from heat and stir in 1/2 cup of Parmesan cheese.
- In a greased baking dish, layer half of the eggplant slices. Top with half of the meat sauce. Repeat the layers.
- Pour the béchamel sauce over the top layer. Sprinkle with breadcrumbs and the remaining Parmesan cheese.
- Bake for 45 minutes, or until the top is golden brown and bubbly.
- Let the moussaka cool for 10 minutes before serving.
- Serve hot and enjoy!
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