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Moussaka

Moussaka

A delicious Greek Moussaka made with layers of eggplant, a rich meat sauce, and creamy béchamel.
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Prep Time 45 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine Greek
Servings 6 servings
Calories 434 kcal

Equipment

  • Large colander
  • Large skillet or pot
  • baking dish
  • whisk
  • oven

Ingredients
  

Eggplant

  • 1000 grams eggplant sliced 0.75cm / 0.3″ thick
  • 1 teaspoon salt
  • 2-3 tablespoon olive oil

Filling

  • 1 tablespoon olive oil
  • 1 unit onion diced (brown, white, yellow)
  • 3 cloves garlic minced
  • 700 grams ground beef or lamb (mince)
  • 120 ml red wine dry (optional)
  • 400 grams crushed tomatoes
  • 3 tablespoon tomato paste
  • 240 ml beef broth
  • 1 unit beef bouillon cube crumbled (or 1 teaspoon powder)
  • 2 leaves bay leaves
  • 1.5 teaspoon sugar (any)
  • 2 teaspoon dried oregano
  • 0.5 teaspoon cinnamon (or 1 stick)
  • 0.75 teaspoon salt

Bechamel Sauce

  • 60 grams butter
  • 5 tablespoon plain flour
  • 625 ml milk (any fat %)
  • 0.25 teaspoon nutmeg freshly grated (optional)
  • 50 grams parmesan cheese grated (or Kefalotiri Cheese)
  • 1 unit egg
  • 1 unit egg yolk
  • 1.25 teaspoon Vegeta vegetable or chicken stock powder (or salt)
  • 0.25 teaspoon pepper

Topping

  • 0.33 cup panko breadcrumbs

Instructions
 

Eggplant

  • Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
  • Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
  • Preheat oven to 240C/450F.
  • Pat eggplant dry – make sure to do this well, otherwise it’s too salty. Lay on parchment paper lined trays, brush with oil.
  • Bake for 15 – 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.

Meat Sauce

  • Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
  • Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
  • Add wine, cook for 1.5 minutes or until alcohol smell is gone.
  • Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.

Bechamel Sauce

  • Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
  • Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens.
  • Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
  • Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.

Assemble

  • Lower oven to 180C/350F.
  • Place half the eggplant in the bottom of a baking dish, then top with all the Filling.
  • Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
  • Bake for 30 – 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.

Notes

Lamb is traditional, but beef is equally delicious!

Nutrition

Serving: 587gramsCalories: 434kcalCarbohydrates: 20gProtein: 32gFat: 24gSaturated Fat: 10gCholesterol: 158mgSodium: 1317mgPotassium: 894mgFiber: 5gSugar: 7gVitamin A: 540IUVitamin C: 6.9mgCalcium: 151mgIron: 4.1mg
Keyword baked dishes, comfort food, eggplant, Greek recipes, meat sauce, Moussaka
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