Moussaka (Eggplant And Meat With Custard)

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Servings: 4 servings Difficulty: Advanced
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A classic Greek savory casserole featuring layers of fried eggplant, spiced meat sauce, and creamy béchamel.
Moussaka (Eggplant and Meat With Custard recipe image
Moussaka (Eggplant and Meat With Custard recipe image
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Moussaka (Eggplant And Meat With Custard)

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450

Description

This traditional Greek Moussaka is a hearty and comforting main dish, perfect for family dinners or entertaining. It features tender slices of eggplant layered with a rich, savory meat sauce made from beef and pork, then topped with a velvety béchamel custard. The flavors deepen as the dish bakes, creating a golden, cheesy crust over soft, spiced layers. Serve warm with a simple salad for a complete, satisfying meal.

Directions

  1. Slice eggplants into 1/4 inch thick rounds. Salt both sides heavily and let sit for 30 minutes to draw out bitterness.
  2. Rinse eggplant slices with cold water and let sit for 10 minutes. Squeeze out excess water and blot dry with paper towels.
  3. Coat eggplant slices lightly with flour. Heat vegetable oil in a large skillet and fry eggplant slices until golden brown on both sides. Drain on paper towels.
  4. In the same skillet or a new one, sauté chopped onion in butter until soft. Add ground beef and pork, breaking up the meat as it browns. Cook until meat is well browned.
  5. Add salt, pepper, nutmeg, parsley, tomato sauce, red wine, and boiling water to the meat. Cover and simmer until the sauce thickens.
  6. Beat 3 whole eggs and stir them into the meat sauce. Remove from heat. Stir in 1/3 cup of grated cheese and half of the grated toast crumbs.
  7. Grease a 12x10x3-inch baking pan. Spread the remaining half of the grated toast crumbs evenly over the bottom of the pan.
  8. Arrange half of the fried eggplant slices over the toast crumbs in the pan.
  9. Spread the meat sauce evenly over the eggplant layer. Sprinkle with 2 tablespoons of the remaining grated cheese.
  10. Arrange the remaining fried eggplant slices over the meat sauce layer.
  11. To make the béchamel, melt 1/4 cup butter in a saucepan. Mix 2 tablespoons flour with 1/4 cup cold milk to form a smooth paste.
  12. Add the flour paste to the melted butter, stirring constantly. Gradually add the warm milk and cream/half-and-half. Blend until smooth and simmer for about 15 minutes, stirring frequently, until thickened.
  13. Remove the saucepan from heat. Vigorously stir in the 3 egg yolks. Season with salt, grated nutmeg, and 1/3 cup of the remaining grated cheese.
  14. Pour the béchamel sauce evenly over the top layer of eggplant. Sprinkle with the remaining grated cheese.
  15. Bake at 375°F (190°C) for 45 minutes, or until the top is golden brown and the custard is set.
  16. Let the moussaka stand for 20 minutes before slicing and serving to allow the layers to set.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 32g50%
Saturated Fat 12g60%
Cholesterol 150mg50%
Sodium 850mg36%
Total Carbohydrate 18g6%
Dietary Fiber 2g8%
Sugars 3g
Protein 28g57%

* 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: greek, moussaka, eggplant, beef, pork, bechamel, casserole, comfort food, dinner, baking, savory, cheese, onion, tomato sauce, layered dish, main course, traditional, family meal, spiced meat, custard topping
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