Imagine a dish that layers golden roasted vegetables, rich seasoned meat, and a creamy, luxurious sauce into a culinary masterpiece that screams pure comfort and tradition. Moussaka isn't just a meal; it's a journey through Greek cuisine that promises to tantalize your senses and warm your soul. This legendary dish combines tender eggplant, hearty potatoes, and perfectly seasoned ground beef, all embraced by a velvety béchamel sauce that will make your dinner guests swoon with delight.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 large eggplants, sliced
- 4 large potatoes, sliced
- 1 lb ground beef
- 1 onion, chopped
- 1 can crushed tomatoes
- 1 tsp oregano
- 1 cup grated cheese
- Salt and pepper to taste
- 1 cup béchamel sauce
Instructions
- Prepare the vegetables by washing and slicing eggplants and potatoes into 1/4-inch thick rounds. Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out moisture, then pat dry with paper towels.
- Preheat the oven to 375°F (190°C). Brush eggplant and potato slices with olive oil and arrange on baking sheets. Roast for 20-25 minutes until golden and slightly crisp, turning once halfway through cooking.
- In a large skillet, brown ground beef over medium-high heat. Add chopped onions and cook until translucent. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer the meat sauce for 15-20 minutes until thickened.
- Prepare the béchamel sauce by melting butter in a saucepan, whisking in flour to create a roux, then gradually adding warm milk while continuously stirring until the sauce thickens and becomes smooth.
- In a large baking dish, layer roasted potatoes as the bottom layer. Add a layer of roasted eggplant slices, then spread the meat sauce evenly over the vegetables.
- Pour the prepared béchamel sauce over the meat layer, ensuring even coverage. Sprinkle grated cheese on top to create a golden crust.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the moussaka is bubbling around the edges.
- Remove from oven and let rest for 15-20 minutes before serving. This allows the layers to set and makes cutting and serving easier.
- Serve warm, garnishing with fresh parsley or additional oregano if desired. Pair with a crisp Greek salad or crusty bread.
Tips
- Salt and drain your eggplant slices beforehand to remove excess moisture and bitterness, ensuring a perfectly roasted texture.
- Use high-quality ground beef with a moderate fat content for maximum flavor.
- Take your time with the béchamel sauce - slow, steady whisking is key to a smooth, lump-free result.
- Let the moussaka rest after baking to allow the layers to set and make serving easier.
- For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to your meat sauce.
- Choose a deep baking dish to accommodate all the delicious layers.
- If you're watching calories, you can use ground turkey instead of beef and reduce the cheese quantity.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
