Moussaka

Moussaka

339
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"Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce."

Ingredients

1 h 45 m servings 583 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 1017 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
  2. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  3. To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  4. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  5. Bake for 1 hour at 350 degrees F (175 degrees C).
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Reviews

339
  1. 450 Ratings

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Fantastic! with a few modifications as follows. don't fry the eggplant: brush a little bit of olive oil & cook them in a oven at 450 till moderately soft...you don't want mush... bechamel sauc...

Having parents who lived in Greece for years, we had many variations of this dish. The best one is using sliced potatoes as well as eggplant. If you add 3 egg yolks to the white sauce, then be...

Superb! I live in Greek Cyprus and this recipe is exactly what I was looking for. I wanted to cut out the extra cup of fat from the olive oil and butter so I broiled the eggplant until browned...

This was awesome! I have been to Greece, and must say, the flavor was very authentic! I had to make numerous modifications, however, to make it more lowfat to suit my taste. I steamed the egg...

Thanks so much for this wonderful recipe. I had tried one from another site some time ago and vowed I would never make it again. But when I learned of this site, I gave it another try because th...

This was a really nice find. I followed all of the suggestions to make it more healthy: eliminating or cutting out fat), I grilled the eggplant, cut out the wine (didn't have any on hand), beat...

The moussaka was very good, but I give this 3 stars for a few reasons. First, if you have never prepared Greek food before (ESPECIALLY moussaka) this recipe is very poorly written - it's way too...

I'm lucky to live near a fantastic Greek restaurant and their moussaka was to die for. It's easier to buy it there than to make this recipe...HOWEVER, it tasted very good. The prep time is longe...

I enjoyed this recipe. Followed other recomendations. layered the filling with the sauce (middle and top). really needed to organize the ingredients so they would follow the flow of the recipe a...