Moussaka
Moussaka is a comforting Mediterranean classic that layers roasted eggplant, savory ground meat, and a creamy béchamel sauce into a hearty dish everyone will love. This recipe is perfect for gatherings or cozy nights in, delivering a symphony of flavors that transport you to sun-soaked terraces. With its inviting aroma and golden-brown topping, moussaka isn’t just food; it’s an experience that brings warmth and joy to any table.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 lb ground lamb or beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) whole peeled tomatoes
- 2 cups whole milk
- 4 tbsp butter
- 4 tbsp flour
- Pinch of nutmeg
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the eggplant by salting the slices and letting them sit for 30 minutes. Rinse and pat dry before roasting at 400°F until golden.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic followed by the ground meat until browned. Stir in canned tomatoes and season with salt and pepper.
- For the béchamel sauce, melt butter in a pot over medium heat. Whisk in flour to form a roux, gradually add milk while whisking until thickened (about 5 minutes). Season with salt, pepper, and nutmeg.
- Preheat your oven to 375°F (190°C). Layer roasted eggplant on the bottom of a baking dish, followed by the meat mixture and half of the béchamel sauce. Repeat layers and finish with remaining béchamel sauce.
- Bake uncovered for about 45 minutes until bubbly and golden brown. Allow cooling slightly before serving.
Nutrition
- Serving Size: 1/8 of recipe (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 55mg