Description
Outrageously Delicious Greek Moussaka with layers of flavorful eggplant, hearty ground beef, creamy béchamel sauce. Crowd-pleasing comfort food.
Ingredients
Scale
- 3 large eggplants
- ¼ cup olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 pounds ground lamb (or substitute beef)
- 1 can tomato paste
- 1 can diced tomatoes
- ½ cup dry red wine
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- ½ cup unsalted butter
- ⅔ cup all-purpose flour
- 4 cups whole milk, warmed
- ¼ teaspoon freshly grated nutmeg
- 3 large eggs, beaten
- 1 cup Parmesan cheese, grated
Instructions
- Step 1: Prepare the Eggplant Preheat your oven to 425°F (220°C). Trim the ends from the eggplants and slice them lengthwise into ¼-inch (6mm) thick planks. Arrange the slices on baking sheets, brush both sides with olive oil, and season with salt and pepper. Bake for 30 minutes, flipping halfway through, until golden brown and tender. Once done, reduce the oven temperature to 375°F (190°C) for the final baking.
- Step 2: Make the Meat Sauce While the eggplant roasts, heat olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Increase heat to medium-high and add the ground lamb, breaking it up with a wooden spoon as it browns. Once the meat is cooked through (about 8-10 minutes), drain excess fat if necessary.
- Step 3: Season and Simmer the Sauce Stir the tomato paste into the meat mixture and cook for 2 minutes, allowing it to caramelize slightly. Add the diced tomatoes, wine, oregano, cinnamon, allspice, and bay leaf. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally until most of the liquid has evaporated and the sauce has thickened. Remove the bay leaf, stir in the parsley, and adjust seasoning to taste.
- Step 4: Prepare the Béchamel Melt the butter in a large saucepan over medium heat. Add the flour and whisk continuously for 2 minutes to form a roux. Gradually add the warm milk, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the nutmeg. Allow to cool slightly, then whisk in the eggs and half of the Parmesan cheese.
- Step 5: Assemble and Bake Lightly oil a 9×13-inch (23×33-cm) baking dish. Arrange half of the eggplant slices on the bottom, overlapping slightly if needed. Spread all the meat sauce evenly over the eggplant, then top with the remaining eggplant slices. Pour the béchamel sauce over everything, ensuring it covers the entire surface. Sprinkle with the remaining Parmesan cheese and bake for 45-50 minutes until the top is golden brown and bubbly. Allow to rest for at least 15 minutes before serving your magnificent Greek Moussaka.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 8g
- Sodium: 730mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 155mg