Recipe Details

Moussaka

This moussaka is a delicious version of the classic Greek dish made with layers of eggplant baked in a ground beef sauce and covered in creamy béchamel.

Makes:8 servings

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
1½ cups freshly grated Parmesan cheese

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Directions

Prep:45 mCook:60 mReady:1 h 45 m

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 9x13-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!