Description
Greek Moussaka is a heartwarming Mediterranean dish that delights the senses with its rich layers of flavor. This traditional casserole features tender roasted eggplant, spiced ground meat, and a creamy béchamel sauce that ties everything together. Each slice offers a harmonious blend of textures and tastes, evoking memories of sun-soaked days in Greece. Perfect for family gatherings or special occasions, this comforting dish promises to impress your guests and create lasting memories around the dinner table.
Ingredients
Scale
- 2 large eggplants
- 1 lb (450g) ground beef or lamb
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 3 cups milk
- ½ cup butter
- ½ cup flour
- Nutmeg, salt, and pepper to taste
Instructions
- Slice eggplants into rounds, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
- Preheat oven to 400°F (200°C). Roast eggplants on a lined baking sheet for about 25-30 minutes until golden brown.
- In a skillet, sauté onions in olive oil until translucent. Add garlic and ground meat; cook until browned. Stir in crushed tomatoes and spices; simmer for 20 minutes.
- For béchamel sauce: Melt butter in a saucepan, add flour to make a roux, then gradually whisk in milk until thickened. Stir in nutmeg.
- Assemble: Layer half of the eggplant in a greased baking dish, followed by half of the meat sauce, another layer of eggplant, remaining meat sauce, then pour béchamel on top.
- Bake at 350°F (175°C) for 45-50 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg