Description
Moussaka is a traditional Greek casserole featuring layers of eggplant, potatoes, and a savory meat sauce, all topped with a creamy bechamel sauce.
Ingredients
Units
Scale
- 2 large eggplants, sliced 1/4 inch thick
- 2 large potatoes, sliced 1/4 inch thick
- 2 tablespoons olive oil
- 1/2 lb lean ground beef
- 1/2 lb ground mild sausage
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
- 1 egg, beaten
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 3 egg yolks
Instructions
- Finely dice the onions and garlic. In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains.
- Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes.
- Add the crushed tomatoes, tomato paste, oregano, cinnamon, allspice, bay leaf, and wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or until almost all of the liquid is absorbed. Allow the sauce to cool, and then stir in the beaten egg.
- Peel and slice the potatoes 1/4 inch thick. Bring a pot of salted water to a boil and boil the potato slices for 5 minutes. Drain and rinse with cold water to prevent them from cooking further. Set aside.
- Using a potato peeler, peel strips of the eggplant peel off in a striped pattern. Cut the eggplants into 1/4 inch slices. Lay the slices out in a single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.
- Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Place the slices on fresh paper towels to soak up the oil. Repeat with remaining eggplant slices.
- Grease a 13×9 inch casserole dish. Lay the potatoes in the casserole dish, slightly overlapping them. Place a layer of eggplant slices over the potatoes, slightly overlapping them.
- Spread the meat mixture evenly on top of the eggplant slices. Place a final layer of eggplant slices on top of the meat mixture.
- For the bechamel sauce, melt the butter in a saucepan over medium-high heat and whisk in the flour until no clumps remain. Continue whisking for another minute.
- Gradually add the milk while continually whisking. Add the salt, nutmeg, and Parmesan cheese. Whisk to break up and dissolve any clumps. Slowly bring the sauce to a boil and reduce the heat, continuing to whisk to prevent the sauce from burning on the bottom.
- Once the sauce has thickened, continue to simmer the sauce, while whisking, for another 2 minutes. Remove from heat and allow the sauce to cool. Once mostly cooled, whisk in the egg yolks.
- Spread the bechamel sauce evenly over the final layer of eggplant slices.
- Bake the moussaka uncovered in an oven preheated to 350°F for 60 minutes. Remove it from the oven and let it stand for 15 minutes before serving.
Notes
Moussaka is time-consuming, so plan to make it on a day when you have plenty of time. You can prepare the meat sauce a day or two in advance to save time. Salting the eggplant and allowing it to sit helps to draw out moisture, preventing a watery dish. The bechamel sauce can also be used in other recipes, such as over cooked cauliflower or as a base for macaroni and cheese.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 800
- Fat: 25
- Carbohydrates: 35
- Fiber: 5
- Protein: 25
- Cholesterol: 110