Moussaka

Cooking & Recipes | Greece

Cooking & Recipes | Greece

Traditional Greek moussaka with eggplant, seasoned meat, and béchamel sauce
Nutrition information

% of daily allowance

Protein
8 oz
16 %
Fat
18 oz
28 %
Sugar
3 oz
6 %
Carbohydrates
27 oz
21 %

Moussaka Recipe – Traditional Greek Casserole

Moussaka, a traditional Greek dish, is a rich and flavorful casserole featuring layers of eggplant, seasoned meat, and creamy béchamel sauce. This moussaka recipe guides you through making this delicious and hearty meal at home. Perfect for a comforting dinner, discover how to make authentic moussaka with our step-by-step instructions.

Prep Time: 30 mins
Cooking Time: 60 mins
Total: 1 hour 30 minutes mins

Ingredients

  • 1 lb ground lamb (or beef, if preferred)
  • 2 large eggplants, thinly sliced lengthwise
  • 2 large potatoes, thinly sliced
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 3 tbsp olive oil
  • 2 cups béchamel sauce (prepared or homemade)
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley, for garnish

Instruction:

  1. Preheat the oven to 400°F (200°C).
  2. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the onions and garlic and sauté until translucent.
  3. Add the ground lamb to the skillet and cook until browned. Drain any excess fat.
  4. Stir in the tomatoes, tomato paste, wine, cinnamon, and oregano. Season with salt and pepper. Let the mixture simmer for about 10 minutes until slightly thickened. Set aside.
  5. Brush both sides of the eggplant and potato slices with olive oil. Place them on a baking sheet in a single layer and season with salt and pepper. Roast in the oven for about 10 minutes, or until slightly golden and softened.
  6. In a casserole dish, layer the bottom with a portion of the eggplant slices, followed by the meat mixture, then the potato slices. Repeat until all ingredients are used up, finishing with a layer of eggplant on top.
  7. Pour the béchamel sauce over the top layer and sprinkle with grated Parmesan cheese.
  8. Bake in the preheated oven for about 45 minutes, or until the top is golden brown and bubbly.
  9. Remove from the oven and let it sit for 10 minutes before serving. Garnish with fresh parsley.

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