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A thick, layered slice of Ultimate Greek Moussaka with rich meat filling and golden béchamel topping.

Greek Moussaka

  • Author: freddyrecipes.com
  • Total Time: 1 hour 35 min
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A traditional Greek casserole with layers of eggplant, spiced ground meat, and creamy béchamel sauce.

Ingredients

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

Instructions

  1. Slice the eggplants crosswise into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for 30 minutes. Rinse and pat dry.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the ground meat. Drain excess fat.
  3. Add the onion and garlic to the meat. Cook until soft, about 5 minutes.
  4. Stir in the crushed tomatoes, red wine, oregano, cinnamon, and nutmeg. Simmer for 20 minutes, stirring occasionally. Season with salt and pepper.
  5. While the meat cooks, fry or bake the eggplant slices until tender and lightly browned. Set aside.
  6. Prepare the béchamel sauce: Melt the remaining olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the milk until the mixture thickens. Cook for 5 minutes, stirring constantly.
  8. Remove from heat. Whisk in the egg yolks, salt, pepper, and Parmesan cheese.
  9. Assemble the moussaka: Lightly grease a 9×13 inch baking dish. Arrange a layer of eggplant slices on the bottom.
  10. Spread the meat sauce evenly over the eggplant.
  11. Top with the remaining eggplant slices.
  12. Pour the béchamel sauce over the top layer.
  13. Bake at 375 degrees F for 45 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 substitute ground lamb for beef for a more authentic flavor.
  • For a lower-fat option, bake the eggplant slices instead of frying them.
  • Prep Time: 30 min
  • Cook Time: 1 hour 5 min
  • Category: Dinner
  • Method: Baking
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 8
  • Sodium: 450
  • Fat: 28
  • Saturated Fat: 11
  • Unsaturated Fat: 10
  • Trans Fat: 1
  • Carbohydrates: 25
  • Fiber: 5
  • Protein: 25
  • Cholesterol: 90

Keywords: moussaka, greek food, eggplant casserole, comfort food, ground meat recipe

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Find it online: https://freddyrecipes.com/discover-my-ultimate-greek-moussaka-comfort/