Greek Style Moussaka

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Servings: 6 Difficulty: Advanced
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A rich, layered casserole of spiced lamb, tender eggplant, and creamy bchamel sauce.
Greek Style Moussaka recipe image
Greek Style Moussaka recipe image
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Greek Style Moussaka

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1015.9

Description

This classic Greek Moussaka is a comforting masterpiece that brings the warmth of the Mediterranean to your dinner table. It features layers of roasted eggplant, a savory spiced lamb and tomato rag, and a luscious, velvety bchamel sauce topped with golden cheese. The combination of earthy eggplant, aromatic cinnamon, and rich meat creates a deeply satisfying texture and flavor profile. Ideal for family gatherings or special weeknight dinners, this dish tastes even better the next day as the flavors meld together. It is a hearty, protein-packed meal that showcases simple ingredients transformed into a sophisticated culinary experience. Serve hot with a fresh green salad for a complete and memorable feast.

Ingredients

Directions

  1. Peel the eggplants and cut them into slices about 1/2 inch thick.
  2. Heat 1/4 cup of vegetable oil in a large skillet and brown the eggplant slices quickly. Set aside.
  3. Heat the remaining 1/4 cup oil in the same skillet and cook the chopped onions until browned.
  4. Add the ground lamb and cook for 10 minutes until browned.
  5. Pour off any excess fat from the meat.
  6. Combine the tomato paste, red wine, parsley, cinnamon, salt, and pepper in a bowl.
  7. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all liquid has been absorbed.
  8. Remove the meat mixture from the heat.
  9. Preheat the oven to 375F (191C).
  10. Make the white sauce by melting butter and blending in flour with a wire whisk.
  11. Bring milk to a boil and gradually add it to the butter-flour mixture, stirring constantly.
  12. Cook until the mixture is thickened and smooth, then remove from heat.
  13. Let the sauce cool slightly, then stir in beaten eggs, grated nutmeg, ricotta or cottage cheese, and grated Parmesan cheese.
  14. Grease an 11x16-inch pan and sprinkle the bottom lightly with fine bread crumbs.
  15. Arrange alternate layers of eggplant slices and meat sauce in the pan.
  16. Sprinkle each layer with Parmesan cheese and remaining bread crumbs.
  17. Pour the ricotta-bchamel sauce over the top.
  18. Bake for 1 hour, or until the top is golden brown.
  19. Remove from the oven and cool for 20 to 30 minutes before serving.
  20. Cut into squares and serve.

Nutrition Facts

Servings 6

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.

Note

The flavors in this dish really improve if you make it a day ahead and let it sit in the refrigerator before reheating.

Ensure you salt the eggplant slices before frying to draw out bitterness, then pat dry before browning.

When adding eggs to the bchamel, ensure the sauce has cooled slightly to prevent curdling.

Keywords: greek, moussaka, eggplant, lamb, bechamel, casserole, layered, comfort food, cinnamon, ricotta, parmesan, onion, tomato paste, herbs, baked, main course, dinner, traditional, spiced meat, vegetable
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