Teresa's Recipes
Greek Moussaka
Indulge in the rich flavors of Greek Moussaka, a beloved Mediterranean dish that showcases layers of tender eggplant, savory ground lamb or beef, and a luscious, creamy béchamel sauce. This hearty casserole is not just a meal; it's a symphony of textures and tastes, with a hint of warm spices like cinnamon and nutmeg that transport you straight to the sun-drenched shores of Greece. Perfect for family gatherings or a cozy dinner, Moussaka is a true comfort food that tells a story of tradition and culinary excellence.
Ingredients
- 2 medium, sliced Eggplant
- 2 large, sliced Potatoes
- 1 lb Ground lamb or beef
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 1 (14.5 oz) can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1/2 cup Red wine
- 1/4 cup, plus more for brushing Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- 1/2 cup Grated parmesan cheese
- 2 cups Béchamel sauce
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 480
- Fat: 30g
- Carbs: 32g
- Protein: 25g
- Sodium: 600mg
- Sugar: 6g
Instructions
- Preheat the oven to 375°F (190°C).
- Place the sliced eggplant on a baking sheet, brush with olive oil, and sprinkle with salt. Bake for 15 minutes, or until tender and slightly golden. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Add the ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in the canned diced tomatoes, tomato paste, red wine, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and cook until golden brown, about 5-7 minutes. Drain on paper towels.
- In a greased baking dish, layer half of the cooked eggplant slices, followed by half of the meat mixture, and half of the sliced potatoes. Repeat the layers with the remaining ingredients.
- Pour the béchamel sauce over the top layer, spreading it evenly. Sprinkle with grated Parmesan cheese.
- Bake for 30-40 minutes, or until the top is golden brown and bubbly. Allow to cool for a few minutes before serving.
- Serve warm, garnished with fresh herbs if desired.