Moussaka #4

chefs-mate chefs-mate 0 Comments
Servings: 6 servings Difficulty: Advanced
Jump To Recipe Print Recipe
Layered Greek casserole with fried eggplant, spiced beef, and creamy cheese topping
Moussaka #4 recipe image
Moussaka #4 recipe image
Print Recipe

Moussaka #4

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 450
Dietary:
V Vegan

Description

This classic Moussaka is a comforting Greek-style casserole that combines tender slices of fried eggplant with a rich, spiced ground meat sauce. The dish is layered in a baking dish and topped with a smooth mixture of beaten egg, flour, and grated cheese, which bakes into a golden, custard-like crust. Perfect for family dinners or potlucks, the flavors of nutmeg, paprika, and fresh tomatoes meld beautifully with the earthy eggplant. It is a satisfying, home-style meal that tastes even better the next day. Serve warm with a simple green salad for a complete meal.

Directions

  1. Cut the eggplant into slices 1/2 inch thick.
  2. Soak the eggplant slices in salted cold water for 30 minutes.
  3. Pat the eggplant slices dry with paper towels.
  4. Dredge the eggplant slices in flour, brushing off any excess.
  5. Heat margarine in a large skillet over medium heat.
  6. Sauté the eggplant slices on both sides until browned, adding more margarine as needed.
  7. Drain the browned eggplant slices on paper towels and set aside.
  8. In the same skillet, sauté the chopped onion until tender.
  9. Add the lean ground beef to the skillet and sauté until no longer pink.
  10. Blend in the parsley, nutmeg, paprika, black pepper, and salt.
  11. Add the tomato sauce and dry white wine to the meat mixture.
  12. Simmer the meat sauce for a few minutes until slightly thickened.
  13. Preheat the oven to 375 degrees F (190 degrees C).
  14. Lightly butter a 2-quart or shallow baking dish.
  15. Arrange a layer of eggplant slices in the bottom of the baking dish.
  16. Pour half of the meat mixture over the eggplant layer.
  17. Cover with half of the remaining eggplant slices.
  18. Pour the remaining meat mixture over the second layer of eggplant.
  19. Top with the remaining eggplant slices and the thinly sliced fresh tomatoes, overlapping them alternately.
  20. In a small bowl, beat the egg with 1 tablespoon of flour until smooth.
  21. Stir in the grated Mozzarella cheese and 1/2 teaspoon of salt.
  22. Pour the egg and cheese mixture evenly over the casserole.
  23. Bake uncovered at 375 degrees F (190 degrees C) for 30 minutes or longer, until the top is toast brown and the casserole is heated through.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 12g60%
Cholesterol 120mg40%
Sodium 650mg28%
Total Carbohydrate 25g9%
Dietary Fiber 5g20%
Sugars 8g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: moussaka, eggplant, greek, casserole, ground beef, baked, comfort food, dinner, layered, tomato sauce, cheese, nutmeg, paprika, family meal
Recipe Card powered by WP Delicious