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MOUSSAKA

Posted on March 4, 2024

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

Prep Time:45 mins
Cook Time:1 hr
Total Time:1 hr 45 mins

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%

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