Moussaka

This traditional Greek moussaka is a hearty, comforting casserole that combines layers of golden-fried eggplant and potatoes with a rich, savory meat sauce made from ground beef or lamb. The dish is crowned with a luxurious, velvety béchamel sauce infused with nutmeg and cheese, which browns beautifully in the oven. With its deep umami flavors from tomatoes and herbs, along with the creamy texture of the white sauce, it offers a satisfying contrast of tastes and textures. Perfect for weekend gatherings or special family dinners, this recipe delivers authentic Mediterranean warmth.

Cooking Method: Baking, Frying

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 697

Description

This traditional Greek moussaka is a hearty, comforting casserole that combines layers of golden-fried eggplant and potatoes with a rich, savory meat sauce made from ground beef or lamb. The dish is crowned with a luxurious, velvety béchamel sauce infused with nutmeg and cheese, which browns beautifully in the oven. With its deep umami flavors from tomatoes and herbs, along with the creamy texture of the white sauce, it offers a satisfying contrast of tastes and textures. Perfect for weekend gatherings or special family dinners, this recipe delivers authentic Mediterranean warmth.

Directions

1
Melt 1 tablespoon butter in a large skillet over medium heat.
2
Sauté the finely chopped onion until soft and translucent.
3
Add the ground beef or lamb in batches, cooking until browned and no longer pink. Drain excess fat if necessary.
4
Stir in the sliced tomatoes, chopped parsley, and tomato paste.
5
Simmer the meat mixture for 10 to 15 minutes until thickened. Season with salt and pepper to taste, then set aside.
6
Heat vegetable oil in a large frying pan over medium-high heat.
7
Lightly dust the eggplant slices with flour and fry in batches until golden brown on both sides. Transfer to paper towels to drain.
8
Fry the sliced potatoes in the same oil until tender and lightly golden. Drain on paper towels.
9
In a medium saucepan, melt 1 cup of butter over medium heat.
10
Gradually whisk in 1 cup of flour to form a smooth paste (roux). Cook for 1-2 minutes.
11
Slowly pour in the hot milk while whisking constantly to prevent lumps.
12
Cook over low heat, stirring frequently, until the sauce is thick and smooth.
13
Remove from heat and stir in the beaten eggs, grated cheese, nutmeg, salt, and pepper.
14
Preheat oven to 350°F (175°C).
15
In a 2-quart baking dish, arrange a layer of potatoes at the bottom.
16
Top with half of the meat sauce, then half of the fried eggplant slices.
17
Add the remaining meat sauce, followed by the remaining eggplant slices.
18
Pour the béchamel sauce evenly over the top layer.
19
Bake for 50 to 60 minutes until the top is golden brown and set.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 697kcal

% Daily Value *
Cholesterol 181mgmg61%
Sodium 1163mgmg49%
Protein 72gg144%

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

Read it online: https://www.chefs-mate.com/recipe/moussaka/