Moussaka
Classic Greek baked eggplant and minced meat casserole
Ingredients
Instructions
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Prepare the eggplantSprinkle eggplant slices with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels. Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil on both sides, arrange on baking sheets, and roast for 25-30 minutes until tender and golden.
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Make the meat sauceHeat 1/4 cup olive oil in a large skillet over medium heat. Add onions and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add ground meat and cook until browned, breaking it up with a wooden spoon. Add tomatoes, tomato paste, wine, cinnamon, nutmeg, bay leaves, salt, and pepper. Simmer uncovered for 20-30 minutes until sauce thickens. Remove bay leaves and cinnamon stick.
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Prepare the béchamel sauceIn a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux. Gradually add warm milk, whisking constantly to prevent lumps. Cook, stirring frequently, until sauce thickens, about 5-7 minutes. Remove from heat and cool slightly. Season with salt, pepper, and a pinch of nutmeg. Whisk in beaten eggs.
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Assemble the moussakaReduce oven temperature to 350°F (175°C). In a 9×13-inch baking dish, arrange half the eggplant slices on the bottom. Spread meat sauce evenly over eggplant layer. Top with remaining eggplant slices. Pour béchamel sauce over the top, spreading to cover completely.
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Bake the moussakaBake uncovered for 45-50 minutes until the top is golden brown. Let stand for at least 15 minutes before serving to allow the layers to set.
Nutritional Information
520
Calories
per serving
28
Protein
g per serving
25
Carbohydrates
g per serving
35
Total Fat
g per serving
12
Saturated Fat
g per serving
6
Fiber
g per serving
11
Sugar
g per serving
650
Sodium
mg per serving
12
Vitamin C
% daily value
15
Iron
% daily value
Moussaka is Also Known As
Μουσακάς, Greek Moussaka, Eggplant Moussaka or Traditional Moussaka
