Moussaka

This moussaka is a delicious version of the classic Greek dish made with layers of eggplant baked in a ground beef sauce and covered in creamy béchamel.

• Preparation Time: 45 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 45 mins
• Calories: 567 Calories

Ingredients

• 1 egg, beaten
• 1 tablespoon butter
• 6 tablespoons all-purpose flour
• 1 pound lean ground beef
• salt to taste
• 2 tablespoons dried parsley
• 1 clove garlic, minced
• 1 (8 ounce) can tomato sauce
• 4 cups milk
• ground black pepper to taste
• 2 onions, chopped
• ground white pepper, to taste
• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• 0.5 cup butter
• 0.25 teaspoon ground cinnamon
• 0.25 cup olive oil
• 0.5 cup red wine
• 1.5 cups freshly grated Parmesan cheese
• 0.5 teaspoon fines herbs
• 0.5 teaspoon ground nutmeg, divided

Recipe Instructions

Step 1

Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

Step 2

Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.

Step 3

Scald milk in a saucepan over medium heat.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 5

Bake in the preheated oven until bubbly and browned, about 1 hour.

Step 6

Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

Step 7

Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

Step 8

At the same time, melt 1/2 cup butter in a large skillet over medium heat.

Step 9

Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.

Step 10

Arrange a single layer of eggplant in the prepared baking dish.

Step 11

Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.

Step 12

Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.

Step 13

Serve hot and enjoy!