This classic Greek Moussaka is a comforting masterpiece featuring layers of fried eggplant, rich spiced lamb meat sauce, and a velvety béchamel topping enriched with ricotta. The deep, savory flavors of the meat blend beautifully with the creamy, nutmeg-kissed white sauce, creating a dish that is both hearty and elegant. Perfect for family dinners or special gatherings, it offers a satisfying, protein-packed meal that tastes even better the next day as the flavors meld. While traditional recipes vary, this version balances the richness of butter and cheese with the earthiness of eggplant and lamb. It requires some patience to assemble, but the result is a stunning centerpiece that brings authentic home-style flavor to your table. Serve warm with a simple green salad for a complete feast.
Greek Style Moussaka
Description
This classic Greek Moussaka is a comforting masterpiece featuring layers of fried eggplant, rich spiced lamb meat sauce, and a velvety béchamel topping enriched with ricotta. The deep, savory flavors of the meat blend beautifully with the creamy, nutmeg-kissed white sauce, creating a dish that is both hearty and elegant. Perfect for family dinners or special gatherings, it offers a satisfying, protein-packed meal that tastes even better the next day as the flavors meld. While traditional recipes vary, this version balances the richness of butter and cheese with the earthiness of eggplant and lamb. It requires some patience to assemble, but the result is a stunning centerpiece that brings authentic home-style flavor to your table. Serve warm with a simple green salad for a complete feast.Ingredients
Directions
-
Peel the eggplants and cut them into slices about 1/2 inch thick.
-
Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
-
Brown the eggplant slices quickly in the oil, working in batches if necessary, then set aside on paper towels.
-
Heat the remaining 1/4 cup of oil in the same skillet over medium heat.
-
Add the chopped onions and cook until they are soft and browned.
-
Add the ground lamb (or beef) to the skillet and cook for 10 minutes, breaking up the meat as it browns.
-
Pour off any excess fat from the meat mixture.
-
In a small bowl, combine the tomato paste, red wine, parsley, cinnamon, salt, and pepper.
-
Stir the tomato mixture into the meat in the skillet.
-
Simmer over low heat, stirring frequently, until all the liquid has been absorbed and the sauce is thick.
-
Remove the meat mixture from the heat and set aside.
-
Preheat the oven to 375°F (190°C).
-
In a medium saucepan, melt the butter over medium heat.
-
Whisk in the flour to create a roux, cooking for 1-2 minutes.
-
Bring the milk to a boil in a separate pot or kettle.
-
Gradually add the hot milk to the butter-flour mixture, whisking constantly to prevent lumps.
-
Continue to cook and stir until the sauce thickens and becomes smooth.
-
Remove the béchamel sauce from the heat and let it cool slightly.
-
Stir the beaten eggs, nutmeg, and ricotta cheese into the béchamel sauce.
-
Grease an 11x16-inch baking pan and sprinkle the bottom lightly with bread crumbs.
-
Arrange a layer of eggplant slices in the bottom of the pan.
-
Spread half of the meat sauce over the eggplant.
-
Sprinkle with some Parmesan cheese and bread crumbs.
-
Add another layer of eggplant slices.
-
Top with the remaining meat sauce, Parmesan cheese, and bread crumbs.
-
Pour the ricotta-béchamel sauce evenly over the top layer.
-
Bake for 1 hour, or until the top is golden brown and bubbly.
-
Remove from the oven and let cool for 20 to 30 minutes before slicing and serving.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 1015.9kcal
- % Daily Value *
- Total Fat 78.0g120%
- Saturated Fat 24.9g125%
- Cholesterol 220.2mg74%
- Sodium 242.3mg11%
- Total Carbohydrate 14.6g5%
- Dietary Fiber 4.1g17%
- Sugars 7.1g
- Protein 58.9g118%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
