Moussaka

Votes: 1

Time: 2 hours 35 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 546, total fat 42 G., saturated fats 14 G., proteins 19 G., carbohydrates 26 G., fiber 6 G., cholesterol 141 mg, sodium 958 mg, sugar 11 G.

Greek moussaka is a succulent layer of eggplant and a rich meat sauce, baked under a creamy cheese sauce topping. It's filling and beautiful, perfect for special occasions. Let the finished moussaka sit for a while to allow it to set slightly, making it easier to serve.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Eggplants

2 large eggplants (about 1.1 kg), unpeeled, cut lengthwise into 1 cm thick slices.
0.5 cups extra-virgin olive oil

Meat sauce

2 tablespoons extra-virgin olive oil
Half a medium yellow onion, chopped
3 cloves garlic, crushed
450 g of ground beef
0.5 tsp dried oregano
1/8 tsp ground allspice
A pinch of ground cloves
1 cinnamon stick, broken in half
0.5 tsp coarse salt + more to taste
1.5 cups whole peeled canned tomatoes in tomato puree, coarsely chopped
1 bay leaf

Creamy sauce

5 tablespoons unsalted butter
6 tablespoons flour
3 cups whole milk at room temperature
1.5 tsp coarse salt
A pinch of ground nutmeg
1 large egg
2 large egg yolks
0.5 cups breadcrumbs
3 tablespoons Pecorino Romano cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggplants, meat sauce, ground beef, eggs, Pecorino Romano cheese, milk, tomatoes, bay leaf, cinnamon, carnation, allspice, oregano

Cooking the dish according to the recipe:

Bake the eggplants:

Preheat oven to 450°F (245°C). Brush both sides of the eggplant slices with olive oil and place them on 2 small or 1 large foil-lined baking sheets. Season with salt and pepper. Cover with foil and bake until the eggplant is tender, about 25 minutes. Set aside, covered.
Prepare the meat sauce:

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the ground beef, oregano, allspice, cloves, and cinnamon. Break the ground beef into small pieces and sprinkle with 1/2 teaspoon of salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes.

Reduce heat to medium and cook, stirring occasionally, until the meat is almost cooked through but still slightly pink, about 1 minute more. Add the tomatoes and bay leaf and bring to a simmer. Cover and simmer until the sauce thickens and becomes fragrant, about 20 minutes.
Prepare a creamy sauce:

In a medium saucepan over medium heat, melt the butter. Add the flour and stir until smooth. Cook, stirring, for 1 minute. Remove the saucepan from the heat and add the milk, salt, and nutmeg. Return to the heat and, whisking constantly, bring to a boil. Simmer for 2 minutes. Pour the sauce into a bowl and stir to cool. Once cool, whisk in the egg and yolks.
Assemble the moussaka:

Reduce oven temperature to 175°C. Grease a 22x32x5 cm pan with butter. Sprinkle the bottom breadcrumbsPlace half of the eggplants in the pan, overlapping them if necessary. Cover with half of the meat sauce and spread with a silicone spatula.
Repeat the eggplant and meat sauce layers. Pour the creamy sauce over the moussaka and spread it with a rubber spatula. Sprinkle with Pecorino Romano cheese and bake, uncovered, until the moussaka is lightly browned and the creamy sauce has set, about 1 hour.
Remove the moussaka from the oven and let it rest for 10 minutes. Serve with a slotted spoon or spatula.