moussaka recipe

Moussaka Recipe

Moussaka is a classic Greek comfort food made with layers of tender eggplant, seasoned ground beef, rich tomato sauce, and creamy béchamel. Baked until golden and bubbly, this hearty casserole is perfect for family dinners and special occasions. Discover more flavorful recipes like Moussaka Recipe right here.

Ingredients

  • 3 eggplants, peeled and cut lengthwise into ½-inch thick slices
  • Salt, to taste
  • ¼ cup olive oil
  • 1 tablespoon butter
  • 1 pound lean ground beef
  • 2 onions, chopped
  • 1 clove garlic, minced
  • Ground black pepper, to taste
  • 2 tablespoons dried parsley
  • ½ teaspoon fines herbs
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg, divided
  • 1 (8-ounce) can tomato sauce
  • ½ cup red wine
  • 1 large egg, beaten
  • 4 cups milk
  • ½ cup butter
  • 6 tablespoons all-purpose flour
  • Ground white pepper, to taste
  • 1½ cups freshly grated Parmesan cheese

Directions

  • Arrange the eggplant slices on paper towels and sprinkle lightly with salt.
  • Let them rest for 30 minutes, then pat dry.
  • Heat the olive oil in a skillet over high heat.
  • Fry the eggplant slices for 2 to 3 minutes per side until browned. Drain on paper towels.
  • Melt 1 tablespoon butter in a large skillet over medium heat.
  • Add the ground beef, onions, and garlic. Season with salt and black pepper.
  • Cook until the beef is browned, about 8 to 10 minutes.
  • Stir in parsley, fines herbs, cinnamon, and ¼ teaspoon nutmeg.
  • Add the tomato sauce and red wine. Simmer for 20 minutes.
  • Remove from heat, allow to cool slightly, and stir in the beaten egg.
  • Heat the milk in a saucepan until hot but not boiling.
  • In another pan, melt ½ cup butter over medium heat.
  • Whisk in the flour until smooth.
  • Gradually add the hot milk while whisking constantly until the sauce thickens.
  • Season with salt and white pepper.
  • Preheat the oven to 350°F (175°C).
  • Grease a 9×13-inch baking dish.
  • Arrange a layer of eggplant in the dish.
  • Spread the meat sauce over the eggplant and sprinkle with ½ cup Parmesan cheese.
  • Add the remaining eggplant and sprinkle with another ½ cup Parmesan cheese.
  • Pour the béchamel sauce evenly over the top.
  • Sprinkle with the remaining ¼ teaspoon nutmeg and the remaining Parmesan cheese.
  • Bake for about 1 hour, or until golden brown and bubbly.
  • Let the moussaka cool slightly before slicing and serving.

Preparation Details

  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Servings: 8
  • Yield: 1 (9×13-inch) moussaka