Description
This Classic Moussaka recipe is a traditional Greek dish featuring layers of seasoned meat, eggplant, and a creamy béchamel sauce. With aromatic spices and rich flavors, this hearty casserole is perfect for a comforting family meal.
Ingredients
Scale
For the Eggplant:
- 2 large eggplants, sliced into ½-inch rounds
- 2 tablespoons olive oil
For the Meat Sauce:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground lamb or beef
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- ½ cup red wine
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 pinch ground nutmeg
- ½ cup grated Parmesan cheese
- 1 egg, beaten
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Prepare the Eggplant: Lightly salt the eggplant slices, pat them dry, brush with olive oil, and bake until golden and tender.
- Make the Meat Sauce: Sauté onion, garlic, and meat in a skillet, then add spices, tomato paste, tomatoes, and wine. Simmer until thickened.
- Prepare the Béchamel: Melt butter, whisk in flour, add milk, cook until thickened, then add nutmeg, Parmesan, and egg.
- Assemble: Layer eggplant, meat sauce, eggplant, and béchamel in a baking dish. Bake until golden brown.
- Rest and Serve: Let the moussaka rest before serving.
Notes
- For a vegetarian version, substitute lentils or mushrooms for the meat.
- Moussaka tastes even better the next day, making it a great make-ahead dish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 8g
- Sodium: 360mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 105mg
