Hard

Moussaka

Name: Moussaka
Prep time: 52 min
Cook time: 135 min
Total time: 187 min
Yield: 4 servings
Ingredients: 3 eggplants , peeled and cut lengthwise into 1/2-inch thick slices; salt to taste; 0.25 cups olive oil; 1 tablespoon butter; 1 pound lean ground beef; 2 onions , chopped; 1 clove garlic , minced; ground black pepper to taste; 2 tablespoons dried parsley; 0.5 teaspoons fines herbs; 0.25 teaspoons ground cinnamon; 0.5 teaspoons ground nutmeg , divided; 1 , 8 ounce; 0.5 cups red wine; 1 large egg , beaten; 4 cups milk; 0.5 cups butter; 6 tablespoons all-purpose flour; ground white pepper , to taste; 1.5 cups freshly grated Parmesan cheese

Total Time

3h 7m

52m prep · 135m cook

Servings

4 people

Rating

—

Difficulty

Hard

3 views

✡️ Kosher

This moussaka tastes great! Layers of sliced eggplant are baked in a ground beef sauce and smothered in a creamy white béchamel sauce in this classic Greek dish.

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Ingredients

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

Instructions

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.
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.
3

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.
4

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.
5

Scald milk in a saucepan over medium heat.
6

At the same time, melt 1/2 cup butter in a large skillet over medium heat.
7

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.
8

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

Arrange a single layer of eggplant in the prepared baking dish.
10

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.
11

Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
12

Bake in the preheated oven until bubbly and browned, about 1 hour.
13

Let moussaka cool briefly to make it easier to slice. Serve and enjoy!

Nutrition Facts

Per serving

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