Moussaka Casserole

Author: chefs-mate Cuisine: American Courses: Main Courses

Difficulty: Intermediate

Servings: 6 Calories: 12.5

Description

This comforting Moussaka Casserole reimagines the classic Greek dish with an American twist, perfect for family dinners. Layers of tender, salted eggplant meet a rich, savory filling of ground beef and lamb infused with warm cinnamon and nutmeg. Topped with a golden crust of breadcrumbs and Parmesan cheese, it offers a satisfying texture contrast. The deep flavors of tomato paste and red wine create a robust sauce that holds the layers together. It is an excellent choice for potlucks or Sunday suppers, offering a warm, home-style experience that feels both indulgent and familiar. Serve hot for the best texture.

Directions

Preheat oven to 375&# 194;Â°F (190ÃÂ°C). Slice eggplants into 1/2-inch rounds, salt them, and let sit for 20 minutes to draw out moisture. Pat dry thoroughly.
Heat vegetable oil in a large skillet over medium-high heat. Cook the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
In the same skillet, cook chopped onions until softened. Add ground beef and ground lamb, breaking them apart, and cook until browned. Drain excess fat if necessary.
Stir in tomato paste, red wine, water, cinnamon, nutmeg, salt, and pepper. Simmer for 5 minutes until the sauce thickens slightly. Remove from heat and stir in half of the fresh parsley.
Lightly grease a 9x13 inch baking dish. Arrange a single layer of eggplant slices in the bottom. Spread half of the meat mixture over the eggplant.
Add another layer of eggplant slices, followed by the remaining meat mixture.
In a small bowl, whisk together eggs, the quarter cup of Parmesan cheese, and the remaining fresh parsley. Pour this mixture evenly over the top layer of meat.
In another bowl, mix the breadcrumbs with the 2 tablespoons of Parmesan cheese and melted butter. Sprinkle this topping evenly over the egg mixture.
Bake for 30-35 minutes until the top is golden brown and the center is set. Let rest for 10 minutes before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 12.5kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 3.0g1%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 0.5g1%

* 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

To reduce bitterness in eggplants, salting and draining them before cooking is essential. Pat them very dry to ensure they brown well rather than stew.

You can substitute all ground beef for the lamb if preferred, though the lamb adds a distinct traditional flavor.

For a richer topping, you can mix the breadcrumb topping with a bit of bÃÂ©chamel sauce before sprinkling over the egg layer.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm.

Moussaka Casserole