Moussaka
A Comforting and FlavorfulGreek Classic
Ingredients
- 2 each large eggplants sliced lengthwise into 1/4-inch-thick slices
- 1/2 cup olive oil
- 1 each large onion Chopped
- 1 lb lamb or beef ground
- 2 cloves garlic minced
- 1 tsp dried oregeno
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 (14.5 oz) can diced tomatoes See note for fresh
- 1/4 cup red wine (optional)
- Salt and freshly ground black pepper, to taste
- 4 Tbsp unsalted butter
- 4 Tbsp flour
- 2 cups milk (or cream)
- 1/4 tsp ground nutmeg, fresh
- 2 eggs, lightly beaten
- 1 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 375°F (190°C). Spread the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast in the oven for 20 minutes, or until tender and lightly browned.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the ground lamb or beef and cook until browned, breaking it up into small pieces with a spoon.
- Add the garlic, oregano, cinnamon, allspice, and nutmeg to the skillet and cook for 1-2 minutes, stirring constantly. Add the diced tomatoes and red wine (if using) and simmer for 15-20 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk and continue cooking, stirring constantly, until the sauce has thickened and is smooth. Add the nutmeg and season with salt and pepper to taste.
- In a large baking dish, layer the roasted eggplant slices and the meat sauce, starting and ending with a layer of eggplant. Pour the béchamel sauce over the top and sprinkle with the grated Parmesan cheese.
- Bake in the oven for 45-50 minutes, or until the top is golden brown and bubbling. Allow the moussaka to cool for 10-15 minutes before slicing and serving.
Notes
Servings: 8 Calories per serving: 459 Total Fat: 34.5g Saturated Fat: 11.9g Cholesterol: 119mg Sodium: 483mg Total Carbohydrates: 16.8g Dietary Fiber: 4.4g Total Sugars: 8.4g Protein: 20.4g
Typically, a 14.5 oz can of diced tomatoes is equivalent to about 1.5 to 2 cups of fresh diced tomatoes.
However, it's important to note that canned tomatoes are usually cooked and may have added salt or other ingredients, which can affect the taste and texture of your recipe compared to using fresh tomatoes. If your recipe specifically calls for fresh tomatoes, you may need to adjust the cooking time and seasoning to compensate for the differences between fresh and canned tomatoes.