Description
This Greek Moussaka features layers of tender eggplant, savory ground lamb, and a creamy bechamel sauce. It’s a comforting, homemade dish perfect for family dinners and gatherings, showcasing rich flavors that everyone will love!
Ingredients
Scale
- 2 large globe eggplants
- Kosher salt
- Extra virgin olive oil
- 1/4 cup breadcrumbs
- 1 large yellow onion, finely chopped
- 1 pound ground lamb or beef
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/2 cup red wine
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon sugar
- 1/2 cup beef broth, warmed until simmering
- 1/3 cup + 2 tablespoons extra virgin olive oil
- 2/3 cup all purpose flour
- 1/2 teaspoon salt, plus more to taste
- black pepper, to taste
- 4 cups 2% milk, warmed
- 1/4 teaspoon ground nutmeg
- 2 large eggs
Instructions
- Prepare the eggplant by trimming the ends, slicing into 1/4-inch slabs, and sprinkling with salt. Let it rest for 30 minutes to reduce bitterness.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until golden brown, then add the ground meat and brown it thoroughly.
- Season the meat mixture with oregano, cinnamon, black pepper, nutmeg, and paprika. Pour in the red wine, allowing it to boil briefly before adding tomatoes, sugar, and beef broth. Let simmer until fragrant.
- Preheat the broiler and prepare a baking sheet with olive oil. Pat the eggplant slices dry and lay them in a single layer on the sheet, brushing both sides with olive oil.
- Broil the eggplant slices until golden brown on both sides, then set them aside to cool.
- Turn off the broiler and preheat the oven to 350°F. Lightly oil a 9 1/2” x 13” baking dish.
- In a saucepan, heat olive oil and then stir in flour and seasonings to create a roux. Slowly add warmed milk, continuing to whisk until thickened. Incorporate ground nutmeg.
- Temper the eggs with hot bechamel, then mix back with the sauce. Bring to a gentle boil for a couple of minutes before removing from heat and allowing to cool slightly.
- Layer half of the eggplant on the bottom of the dish, followed by the meat sauce, remaining eggplant, and finally the bechamel sauce topped with breadcrumbs.
- Bake for 45 minutes, transferring to the top rack to broil for a brief period if desired for a golden top.
- Let the moussaka sit for 10 minutes before slicing and serve.
Notes
Eggplant can be broiled a day ahead to save time.
Using a mix of lamb and beef enhances the flavor; adjust as per your preference.
Ensure the bechamel sauce is creamy before layering to avoid a watery dish.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg