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Moussaka Casserole

Moussaka Casserole recipe image
This classic Moussaka Casserole is a comforting, hearty dish that brings the rich flavors of Mediterranean cuisine to your dinner table. It features layers of roasted eggplant, savory spiced ground beef and lamb, and a velvety béchamel topping. The combination of warm cinnamon, nutmeg, and fresh parsley creates a complex and satisfying flavor profile. Perfect for weeknight dinners or family gatherings, this vegetarian-friendly option (if meat is omitted) or meat-lover's delight is sure to please. The tender eggplant soaks up the rich tomato sauce, while the golden crust on top adds a delightful textural contrast. Serve it warm for a truly memorable meal that feels both indulgent and home-style.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 12.5
Description
This classic Moussaka Casserole is a comforting, hearty dish that brings the rich flavors of Mediterranean cuisine to your dinner table. It features layers of roasted eggplant, savory spiced ground beef and lamb, and a velvety béchamel topping. The combination of warm cinnamon, nutmeg, and fresh parsley creates a complex and satisfying flavor profile. Perfect for weeknight dinners or family gatherings, this vegetarian-friendly option (if meat is omitted) or meat-lover's delight is sure to please. The tender eggplant soaks up the rich tomato sauce, while the golden crust on top adds a delightful textural contrast. Serve it warm for a truly memorable meal that feels both indulgent and home-style.
Ingredients
  • 2 md Eggplants; peeled
  • 1/4 cups Cheese, Parmesan; PLUS
Directions
  1. 1
    Preheat the oven to 375ðF (190ðC). Slice the eggplants into 1/2-inch rounds.
  2. 2
    Brush the eggplant slices with vegetable oil and arrange them in a single layer on a baking sheet. Roast for 15 minutes, then flip and roast for another 10-15 minutes until tender and lightly browned.
  3. 3
    In a large skillet, heat vegetable oil over medium-high heat. Add the ground beef and ground lamb, cooking until browned and no longer pink. Drain excess fat.
  4. 4
    Add chopped onions to the meat and cook until softened, about 5 minutes. Stir in tomato paste, salt, pepper, cinnamon, and a dash of nutmeg. Cook for 2 minutes until fragrant.
  5. 5
    Pour in the dry red wine and water. Simmer for 10 minutes until the sauce thickens. Remove from heat and stir in half of the chopped parsley.
  6. 6
    In a saucepan, melt butter over medium heat. Whisk in breadcrumbs (if using for thickness) or flour, then gradually whisk in milk (implied for bechamel, though not listed, standard moussaka requires milk/cream). *Note: Based on ingredients provided, a simpler cheese sauce is used.* Melt butter in a saucepan, whisk in the remaining breadcrumbs and parmesan cheese, adding a splash of water if needed to create a creamy consistency. Whisk in the eggs gently to temper them, creating a rich topping mixture.
  7. 7
    In a 9x13 baking dish, layer half the roasted eggplant slices. Spread the meat mixture over the eggplant. Top with the remaining eggplant slices.
  8. 8
    Pour the cheese/egg mixture evenly over the top layer of eggplant. Sprinkle with the remaining parmesan cheese.
  9. 9
    Bake for 25-30 minutes, or until the top is golden brown and bubbly.
  10. 10
    Remove from the oven and let stand for 10 minutes before serving. Garnish with fresh parsley.

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

Storage: Allow leftovers to cool completely before covering and refrigerating. Store in an airtight container for up to 3-4 days. Reheat in the oven at 350ðF until warmed through.

Substitutions: You can use ground turkey or chicken instead of beef and lamb for a lighter version. For a fully vegetarian option, omit the meat and increase the amount of roasted vegetables like zucchini or bell peppers.

Tip: Salting the eggplant slices and letting them sit for 30 minutes before roasting can help draw out bitterness and excess moisture, resulting in a better texture.

Keywords: moussaka, casserole, eggplant, beef, lamb, bechamel, vegetarian, baked, savory, mediterranean, dinner, family meal
Read it online: https://www.chefs-mate.com/recipe/moussaka-casserole-2/