Name: Must-make Moussaka Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 large eggplants, sliced; 1 lb ground beef or lamb; 1 onion, diced; 2 cloves garlic, minced; 1 can diced tomatoes; 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp ground cinnamon; 1/2 cup red wine; Salt and pepper to taste; 1/4 cup olive oil; 4 tbsp breadcrumbs; For the béchamel sauce:; 4 tbsp butter; 1/4 cup all-purpose flour; 2 cups milk; Salt and pepper to taste; 1/4 tsp ground nutmeg; 1/2 cup grated Parmesan cheese

Must-make Moussaka Recipe

Lurlene Gagne Modified: July 23, 2024

Photos of Must-make Moussaka Recipe

How To Make Must-make Moussaka

A hearty and flavorful Greek dish traditionally made with layers of eggplant, ground meat, tomato sauce, and creamy béchamel sauce.

Preparation: 30 minutes

Cooking: 1 hour

Total: 1 hour and 30 minutes

Serves:

Ingredients

2 large eggplants, sliced
1 lb ground beef or lamb
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp ground cinnamon
1/2 cup red wine
Salt and pepper to taste
1/4 cup olive oil
4 tbsp breadcrumbs
For the béchamel sauce:
4 tbsp butter
1/4 cup all-purpose flour
2 cups milk
Salt and pepper to taste
1/4 tsp ground nutmeg
1/2 cup grated Parmesan cheese

Instructions

Preheat the oven to 375°F (190°C).
Place the sliced eggplants on a baking sheet, brush them with olive oil, and sprinkle with salt and pepper. Roast them in the oven for 20 minutes or until golden and tender.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until fragrant and translucent.
Add the ground meat to the skillet and cook until browned. Drain any excess fat.
Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, red wine, salt, and pepper. Simmer for 10 minutes.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour until smooth, then gradually whisk in the milk. Season with salt, pepper, and nutmeg. Cook until thickened, stirring constantly.
Spread a thin layer of the meat mixture in a greased baking dish. Top with a layer of roasted eggplant slices. Repeat the layers until all the ingredients are used, finishing with a layer of meat on top.
Pour the béchamel sauce over the dish, spreading it evenly. Sprinkle breadcrumbs and Parmesan cheese on top.
Bake in the preheated oven for 40-45 minutes or until the top is golden and bubbling.
Let it cool for a few minutes before serving.