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Classic Moussaka Recipe - A Hearty and Flavorful Greek Dish

Classic Moussaka Recipe - A Hearty and Flavorful Greek Dish

Eleanor Craig
Indulge in a hearty and comforting classic Moussaka recipe. Layers of eggplant, ground beef, and creamy béchamel sauce. This is a crowd-pleaser.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 720 kcal

Ingredients
 
 

  • eggplants2 large eggplants
  • Raw meat mince1 pound ground beef (minced beef)
  • white onion1 large white onion - chopped
  • garlic2 cloves garlic - minced
  •  
    1 can diced tomatoes - (14 ounces)
  • Oregano dried in wooden bowl over white1 teaspoon dried oregano
  • Heap of ground cinnamon and cassia cinnamon sticks½ teaspoon ground cinnamon
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste
  • Glass bowl of olive oil isolated on white background¼ cup olive oil
  • fresh butter pieces4 tablespoons butter
  • Pile of flour isolated on white background4 tablespoons all purpose flour (plain flour Australia and UK)
  • decanter of milk2 cups milk
  • Heap of ground nutmeg and whole nutmeg seeds¼ teaspoon nutmeg - grated
  • parmesan cheese½ cup Parmesan cheese - grated
  • Fine breadcrumbs, also breading or crispies in wooden bowl½ cup breadcrumbs

Instructions
 

  • Set your oven to 375°F (190°C) and preheat it.
  • Cut the eggplants into thin slices and sprinkle with salt. Let them sit for about 30 minutes to draw out the excess moisture.
  • While the eggplants are resting, prepare the meat sauce. Using a large skillet, heat your olive oil over medium-high heat. Incorporate ground beef, onion, and garlic into the heated olive oil in a large skillet, and sauté until the beef is browned and the onion is softened.
  • Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer the sauce for 10 minutes.
  • Rinse the eggplant slices and pat them dry with paper towels.
  • To begin, place a saucepan over medium heat and add the butter until it's melted and whisk in the flour until a smooth mixture is formed. Slowly pour the milk into the mixture while continuously whisking until the sauce thickens. Keep whisking constantly. Stir in the nutmeg and Parmesan cheese.
  • Grease a 9x13-inch baking dish and sprinkle the bottom with breadcrumbs.
  • Arrange a layer of eggplant slices in the baking dish, followed by a layer of the meat sauce. Repeat the layers until all the ingredients are used up, ending with a layer of meat sauce.
  • Using a spatula, spread the béchamel sauce evenly over the top of the meat sauce.
  • Sprinkle the remaining breadcrumbs over the top of the béchamel sauce.
  • Place the moussaka in the preheated oven and bake it for about 45 minutes, or until the top turns golden brown and the casserole is hot and bubbly.
  • Allow the moussaka to cool for a few minutes before serving. If desired, add a finishing touch of fresh parsley or mint as a garnish.

Notes

Moussaka is a delicious and satisfying dish that's perfect for any occasion. Try it tonight and enjoy the flavors of Greece in your own kitchen!

Nutrition

Calories: 720kcalCarbohydrates: 45gProtein: 37gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 129mgSodium: 556mgPotassium: 1394mgFiber: 10gSugar: 19gVitamin A: 839IUVitamin C: 18mgCalcium: 378mgIron: 6mg
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