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Home Ground Beef Recipes / Beef Mince Recipes

Easy Greek Moussaka Eggplant

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Easy Greek Moussaka Eggplant Closeup In Baking Dish And Ingredients. Horizontal Top

Picture of Easy Greek Moussaka Eggplant ready to serve.

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Thinking of hosting a Greek themed dinner and bingo party at home? Allow your guests to travel using their palate. Let them taste the wonders of Greece via the classic national dish: Greek Moussaka Eggplant. While Greek Moussaka Eggplant takes about 2 hours to prepare and cook, you and your friends can enjoy a round or two of bingo.

Greek Moussaka is regarded as one of the most popular Greek foods, thanks to the famous Greek chef Nicholas Tselementes. The casserole is not traditionally from Greece, as some scholars maintain that moussaka was introduced by the Arabs when they brought the eggplant to Greece. The Moussaka Recipe is an urban cuisine that, like Greece, is able to respond to new ingredients and religious and traditional influences.

The rich influence of Greece on the modern world cannot be undermined. The Greek influence can be seen from events as big as the Olympics to as little as everyday things as the alphabet. Greek mythology is one of the biggest influences on Greece to the modern world. You can see their usage in film adaptations like Disney’s Hercules to bingo games like Bingogodz, who characterized Zantos as the father of the Godz, an obvious representation of Zeus.

Here is the best Moussaka recipe you would probably try: Greek Moussaka Eggplant.

Easy Greek Moussaka Eggplant Closeup In Baking Dish And Ingredients. Horizontal Top

Easy Greek Moussaka Eggplant

Eleanor CraigEleanor Craig
This is my Easy Greek Moussaka Eggplant recipe. A rich meat and tomato sauce layered with eggplant and Bechamel sauce.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 1 hour hr 40 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine Greek
Servings 5 people
Calories 1444 kcal

Ingredients
 
 

  • Eggplants3 large eggplant (brinjal, aubergine, or guinea squash)
  • Potatoes1 pound potatoes
  • Raw Meat Mince1 ½ pounds ground beef (minced beef)
  • Garlic2 cloves garlic - minced
  • Ripe Yellow Onion On A White Background2 large yellow onion - diced
  • Parsley On White Background¼ cup parsley - chopped
  • Red Wine½ cup red wine
  • Allspice Powder And Wooden Spoon¼ teaspoon ground allspice (also called pimento or Jamaican Pepper) - ground
  • Heap Of Ground Cinnamon And Cassia Cinnamon Sticks1 teaspoon ground cinnamon - ground
  • Spoon With Tomato Paste Isolated On White Background2 tablespoons tomato paste
  • Spoon With Tomato Paste Isolated On White Background1 cup tomato paste
  • Bowl Of Sugar1 teaspoon sugar (white sugar)
  • Wooden Bowl Of Salt1 pinch salt
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper
  • Egg White8 medium egg white - lightly beaten (please reserve yolks for Bechamel sauce)
  • Top View Of Bowl Full Of Breadcrumbs2 cups bread crumbs
  • Parmesan Cheese1 cup Parmesan cheese

FOR THE BECHAMEL SAUCE:

  • Pile Of Flour Isolated On White Background1 cup all purpose flour (plain flour Australia and UK)
  • Salted Butter1 cup salted butter
  • Decanter Of Milk4 cups milk - warmed
  • Raw Egg Yolk Isolated On White Backgroundraw Egg Yolk Isolated On White Background8 medium egg yolk - lightly beaten
  • Heap Of Ground Nutmeg And Whole Nutmeg Seeds1 pinch ground nutmeg

Instructions
 

  • Prepare the vegetables. Make sure that you peel the eggplants while leaving a 1-inch peel around the eggplant. Cut the eggplant into ½-inch slices. Set them aside in a colander and salt them liberally. Peel and boil the potatoes until they’re cooked enough. The potatoes should not be too soft. Drain them and slice them into ¼-inch slices. Set them aside.
  • Preheat the oven to 400°F. Prepare two baking sheets with aluminum foil and grease them. Add a splash of water as you beat your egg. Dry the eggplant with paper towels before dipping it into the beaten egg. Dredge them in the bread crumbs. Make sure you coat both sides. Bake them at 400°F for 30 minutes, turning them once during cooking. Lower the temperature to 350°F when eggplant is cooked. Set them aside.
  • In a large pan, cook the ground beef until brown. Add the onion and garlic, and cook for about a minute. Pour wine into the pan and allow it to simmer and reduce before adding cinnamon, parsley, allspice, tomato paste, sugar, and tomato puree. Simmer for 15 minutes, so excess liquid can be removed. Season with salt and pepper.
  • Prepare the Bechamel sauce. Over low heat, melt the butter. Add flour while whisking continuously to create a smooth paste. Cook for a minute, do not allow the flour to turn brown. Add the warmed milk while whisking. Simmer over low heat for a minute, then remove from heat. Stir in beaten yolks and nutmeg. Bring back to heat and stir until the sauce is thick.
  • Assemble the moussaka. Lightly grease a baking pan, sprinkle bread crumbs on the bottom of the pan, and then add a layer of potatoes. Top with a layer of eggplant. Add meat sauce and Parmesan cheese. Top it with another layer of eggplant slices before sprinkling again with the cheese. Pour in the Bechamel sauce covering the sides of the pan. Bake for 45 minutes over 350°F. Cool before serving.

Nutrition

Calories: 1444kcalCarbohydrates: 107gProtein: 58gFat: 87gSaturated Fat: 44gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gTrans Fat: 3gCholesterol: 542mgSodium: 1218mgPotassium: 2300mgFiber: 16gSugar: 30gVitamin A: 2709IUVitamin C: 40mgCalcium: 708mgIron: 10mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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