Traditional Moussaka

Traditional Moussaka

Layered casserole with eggplant, meat sauce, and béchamel

150 minutes
8 servings
15 ingredients
HardGreece

Greece's national dish is a masterpiece of layered flavors and textures. The creamy béchamel top, rich meat sauce, and tender eggplant create a harmony that has made moussaka beloved worldwide.

Ingredients

  • 3 large eggplants, sliced
  • 2 lbs ground lamb or beef
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1 can crushed tomatoes
  • 1/2 cup red wine
  • 2 tsp oregano
  • 1 tsp cinnamon
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • 1 cup grated cheese
  • 2 eggs, beaten
  • Olive oil for frying
  • Salt and pepper

Allergens

glutendairyeggs

Instructions

  1. 1

    Salt eggplant slices and let drain 30 minutes, pat dry

  2. 2

    Fry eggplant in olive oil until golden, set aside

  3. 3

    Brown meat with onions and garlic, add tomatoes and wine

  4. 4

    Season with oregano, cinnamon, salt, and pepper, simmer 30 minutes

  5. 5

    Make béchamel: melt butter, whisk in flour, gradually add milk

  6. 6

    Cook until thick, remove from heat, stir in cheese and eggs

  7. 7

    Layer eggplant, meat sauce, and béchamel in baking dish

  8. 8

    Bake at 350°F for 45 minutes until golden brown

Ad Placeholder
300 × 250

Nutrition (per serving)

520
Calories
28g
Protein
24g
Carbs
32g
Fat

Tags

Mediterranean
Ad Placeholder
728 × 90