This moussaka tastes great! Layers of sliced eggplant are baked in a ground beef sauce and smothered in a creamy white béchamel sauce in this classic Greek dish.
PREPARATION TIME
Ingredients
3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt to taste
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
2 onions, chopped
1 clove garlic, minced
ground black pepper to taste
2 tablespoons dried parsley
½ teaspoon fines herbs
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg, divided
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese
Directions
Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.
Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.
Scald milk in a saucepan over medium heat.
At the same time, melt 1/2 cup butter in a large skillet over medium heat.
Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Arrange a single layer of eggplant in the prepared baking dish.
Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.
Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.
Bake in the preheated oven until bubbly and browned, about 1 hour.
Serve hot and enjoy!
Nutrition Facts (per serving)
| 567 | Calories |
| 39g | Fat |
| 29g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 567 | |
| % Daily Value * | |
| Total Fat 39g | 51% |
| Saturated Fat 18g | 92% |
| Cholesterol 123mg | 41% |
| Sodium 1017mg | 44% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 5g | 19% |
| Total Sugars 14g | |
| Protein 24g | 47% |
| Vitamin C 6mg | 7% |
| Calcium 351mg | 27% |
| Iron 3mg | 16% |
| Potassium 742mg | 16% |
