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A perfectly cut, thick slice of Outrageously Delicious Greek Moussaka with a browned béchamel topping.

Delicious Greek Moussaka

  • Author: cocktailmixguide.com
  • Total Time: 90 min
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A traditional Greek baked dish featuring layers of eggplant, seasoned ground meat, and a creamy béchamel sauce.

Ingredients

Scale
  • 2 large eggplants, sliced 1/2 inch thick
  • 1 tablespoon salt
  • 1 pound ground beef or lamb
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1/2 cup dry red wine
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup olive oil
  • 1/4 cup all-purpose flour
  • 2 cups milk, warmed
  • 1/4 teaspoon ground black pepper
  • Pinch of salt
  • 2 egg yolks
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Place eggplant slices on a rack, sprinkle with salt, and let them sit for 30 minutes to draw out moisture. Pat the slices dry with paper towels.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Brown the ground meat. Drain off any excess fat.
  4. Add the onion and garlic to the skillet and cook until soft, about 5 minutes.
  5. Stir in the diced tomatoes, red wine, oregano, cinnamon, and nutmeg. Simmer for 15 minutes, stirring occasionally. Remove from heat.
  6. In a separate saucepan, melt the remaining 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the warm milk until the sauce thickens. Cook for 5 minutes, stirring constantly. Remove from heat.
  8. In a small bowl, whisk the egg yolks. Slowly whisk a small amount of the hot milk mixture into the yolks, then pour the tempered yolks back into the saucepan. Stir in the pepper and pinch of salt. Stir in the Parmesan cheese. This is your béchamel sauce.
  9. Lightly brush the eggplant slices with olive oil. Arrange a layer of eggplant in the bottom of the prepared baking dish.
  10. Spread the meat mixture evenly over the eggplant layer.
  11. Top the meat with another layer of eggplant.
  12. Pour the béchamel sauce evenly over the top layer of eggplant.
  13. Bake for 45 to 55 minutes, or until the top is golden brown and bubbly.
  14. Let the moussaka rest for 15 minutes before cutting and serving.

Notes

  • You can bake the eggplant slices instead of pan-frying them for a lower fat option.
  • Use lamb for a more authentic Greek flavor profile.
  • Prep Time: 30 min
  • Cook Time: 60 min
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 8
  • Sodium: 450
  • Fat: 28
  • Saturated Fat: 11
  • Unsaturated Fat: 12
  • Trans Fat: 1
  • Carbohydrates: 25
  • Fiber: 5
  • Protein: 25
  • Cholesterol: 90

Keywords: moussaka, greek, eggplant, ground meat, casserole, baked dish, béchamel

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Find it online: https://cocktailmixguide.com/outrageously-delicious-greek-moussaka/