Save A classic Greek casserole featuring layers of tender eggplant, savory spiced beef, and creamy béchamel sauce, baked to golden perfection.
This dish brings the flavors of Greece right to my table and never fails to impress guests with its rich layers and comforting taste
Ingredients
- Vegetables: 2 large eggplants sliced into 1/2-inch rounds, 1 large onion finely chopped, 2 cloves garlic minced, 2 tablespoons chopped fresh parsley
- Meat: 500 g (1.1 lbs) ground beef
- Spices & Seasonings: 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper, 1 teaspoon salt divided
- Tomato Sauce: 400 g (14 oz) canned diced tomatoes, 2 tablespoons tomato paste, 120 ml (1/2 cup) dry red wine, 2 tablespoons olive oil (plus extra for brushing eggplant)
- Béchamel Sauce: 60 g (1/4 cup) unsalted butter, 60 g (1/2 cup) all-purpose flour, 600 ml (2 1/2 cups) whole milk warmed, 1/4 teaspoon ground nutmeg, 1 large egg lightly beaten, 40 g (1/2 cup) grated Parmesan cheese
- For Assembly: 40 g (1/2 cup) grated Parmesan cheese (for topping)
Instructions
- Step 1:
- Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
- Step 2:
- Arrange eggplant slices on the sheets. Brush both sides with olive oil and sprinkle with 1/2 teaspoon salt. Roast for 20 25 minutes turning halfway until golden and tender. Set aside.
- Step 3:
- Meanwhile heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until soft about 5 minutes. Stir in garlic and parsley sauté for 1 minute.
- Step 4:
- Add ground beef breaking it up with a spoon. Cook until browned about 7 minutes. Stir in cinnamon allspice oregano black pepper and remaining 1/2 teaspoon salt. Cook for 1 minute.
- Step 5:
- Add tomato paste diced tomatoes and red wine. Simmer uncovered for 15 20 minutes stirring occasionally until thickened. Season to taste and set aside.
- Step 6:
- For the béchamel melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes stirring constantly. Gradually whisk in warm milk and bring to a gentle boil stirring until thick and smooth about 5 minutes. Remove from heat. Stir in nutmeg then cool for 2 minutes. Whisk in egg and Parmesan quickly.
- Step 7:
- Lower oven temperature to 180°C (350°F).
- Step 8:
- To assemble Layer half the eggplant in a 22x30 cm (9x13-inch) baking dish. Top with all the beef mixture then the rest of the eggplant. Pour béchamel evenly on top and sprinkle with Parmesan.
- Step 9:
- Bake for 40 45 minutes until golden and bubbling. Rest 15 minutes before slicing and serving.
Save Moussaka has always been a centerpiece at family dinners creating warm memories and joyful gatherings
Required Tools
Large skillet Saucepan Baking sheets 22x30 cm (9x13-inch) baking dish Whisk Chefs knife Cutting board
Allergen Information
Contains Gluten (flour) Dairy (milk butter Parmesan) Egg May contain Sulphites (in wine) Always check ingredient labels if sensitive to allergens
Nutritional Information
Calories 450 Total Fat 27 g Carbohydrates 26 g Protein 27 g (per serving)
Save The perfect moussaka combines tender layers and creamy béchamel topped with a hint of golden Parmesan crust