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Moussaka

Moussaka recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 6.2
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
  • 1 md Eggplant, about 1 1/4 lbs.
  • 1/4 teaspoons Black pepper
Directions
  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    Cut the eggplant into 1/2-inch thick slices, keeping the skin on or off as preferred.
  3. 3
    Soak the eggplant slices in salted cold water for 30 minutes to remove bitterness.
  4. 4
    Pat the eggplant slices dry with paper towels. Dredge them lightly in flour, brushing off any excess.
  5. 5
    Sauté the eggplant slices in margarine over medium heat until browned on both sides, adding more margarine as needed.
  6. 6
    Drain the browned eggplant on paper towels and set aside.
  7. 7
    In a large skillet, sauté the chopped onion until tender.
  8. 8
    Add the lean ground beef to the skillet and cook until no longer pink, breaking it up with a spoon.
  9. 9
    Stir in the chopped parsley, nutmeg, paprika, and black pepper.
  10. 10
    Add the tomato sauce and dry white wine to the meat mixture. Simmer for a few minutes to blend flavors.
  11. 11
    Lightly butter a 2-quart or shallow baking dish. Arrange a layer of eggplant slices in the bottom.
  12. 12
    Pour half of the meat mixture over the eggplant layer.
  13. 13
    Cover with half of the remaining eggplant slices.
  14. 14
    Pour the remaining meat mixture over the eggplant.
  15. 15
    Top with the remaining eggplant slices and thinly sliced fresh tomatoes, overlapping them for an attractive appearance.
  16. 16
    In a small bowl, beat the egg with 1 tablespoon of flour until smooth.
  17. 17
    Stir in the grated Mozzarella cheese and 1/2 teaspoon of salt.
  18. 18
    Pour the egg and cheese mixture evenly over the casserole.
  19. 19
    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.

Keywords: eggplant, beef, casserole, moussaka, layered, greek, tomato, cheese, baked, comfort food, dinner, spiced, herbs, main course, vegetables, meat sauce, family meal, oven-baked, savory
Read it online: https://www.chefs-mate.com/recipe/moussaka-5/