This classic Moussaka is a comforting and hearty dish that layers tender sautéed eggplant with a robust meat sauce seasoned with nutmeg, paprika, and parsley. The combination of savory beef and aromatic herbs creates a deep, home-style flavor profile that is perfect for family dinners or gatherings. Topped with fresh tomato slices and a light egg and cheese mixture, it bakes into a golden, cohesive casserole. While traditionally Greek, this international-style version offers a versatile take on the beloved dish, balancing textures between the soft vegetables and the rich meat filling. It is an excellent choice for using up seasonal produce and provides a satisfying, warm meal that tastes even better the next day.
Moussaka
Description
This classic Moussaka is a comforting and hearty dish that layers tender sautéed eggplant with a robust meat sauce seasoned with nutmeg, paprika, and parsley. The combination of savory beef and aromatic herbs creates a deep, home-style flavor profile that is perfect for family dinners or gatherings. Topped with fresh tomato slices and a light egg and cheese mixture, it bakes into a golden, cohesive casserole. While traditionally Greek, this international-style version offers a versatile take on the beloved dish, balancing textures between the soft vegetables and the rich meat filling. It is an excellent choice for using up seasonal produce and provides a satisfying, warm meal that tastes even better the next day.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Cut the eggplant into 1/2-inch thick slices, keeping the skin on or off as preferred.
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Soak the eggplant slices in salted cold water for 30 minutes to remove bitterness.
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Pat the eggplant slices dry with paper towels. Dredge them lightly in flour, brushing off any excess.
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Sauté the eggplant slices in margarine over medium heat until browned on both sides, adding more margarine as needed.
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Drain the browned eggplant on paper towels and set aside.
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In a large skillet, sauté the chopped onion until tender.
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Add the lean ground beef to the skillet and cook until no longer pink, breaking it up with a spoon.
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Stir in the chopped parsley, nutmeg, paprika, and black pepper.
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Add the tomato sauce and dry white wine to the meat mixture. Simmer for a few minutes to blend flavors.
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Lightly butter a 2-quart or shallow baking dish. Arrange a layer of eggplant slices in the bottom.
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Pour half of the meat mixture over the eggplant layer.
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Cover with half of the remaining eggplant slices.
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Pour the remaining meat mixture over the eggplant.
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Top with the remaining eggplant slices and thinly sliced fresh tomatoes, overlapping them for an attractive appearance.
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In a small bowl, beat the egg with 1 tablespoon of flour until smooth.
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Stir in the grated Mozzarella cheese and 1/2 teaspoon of salt.
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Pour the egg and cheese mixture evenly over the casserole.
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Bake uncovered for 30 minutes or longer, until the top is golden brown and the dish is heated through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.8g4%
- Sugars 0.9g
- Protein 0.2g1%
* 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
Allow the Moussaka to rest for 10-15 minutes before slicing to help it set.
For a richer topping, you can substitute the egg mixture with a traditional béchamel sauce made from butter, flour, milk, and egg yolks.
If you prefer a less salty eggplant, rinse the soaked slices thoroughly under cold water before patting them dry.
This dish can be assembled ahead of time and refrigerated before baking; add 10-15 minutes to the baking time if cooking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
