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moussaka

(1 rating)
LifeIsGoodkd avatar
Recipe by
Kathy D
@LifeIsGoodkd

You do have to go through some steps and it takes some time to make this moussaka, but it's worth it in the end!

(1 rating)
yield 8 serving(s)
prep time 1 Hr
cook time 2 Hr
method Bake

Ingredients For moussaka

  • EGGPLANT:
  • 2 lg
    eggplants, unpeeled
  • 1/2 c
    olive oil, extra virgin
  • kosher salt and freshly ground black pepper, to taste
  • MEAT SAUCE:
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 md
    yelllow onion, chopped
  • 3 clove
    garlic, minced
  • 1 lb
    ground beef
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    dired oregano
  • 1/8 tsp
    ground allspice
  • 1 pinch
    ground cloves
  • 1
    cinnamon stick, broken in half
  • freshly ground black pepper, to taste
  • 1 1/2 c
    whole canned tomatoes
  • 1
    bay leaf
  • CUSTARD SAUCE:
  • 5 Tbsp
    unsalted butter
  • 6 Tbsp
    all-purpose flour
  • 3 c
    milk, at room temperature
  • 1 1/2 tsp
    kosher salt
  • 1 pinch
    ground nutmeg
  • 1 lg
    whole egg
  • 2 lg
    egg yolks
  • MOUSSAKA:
  • 1/2 c
    dried coarse bread crumbs
  • 3 Tbsp
    pecorino romano cheese

How To Make moussaka

  • 1
    For the Eggplant: Preheat oven to 475 degrees F. Line a baking sheet with aluminum foil. Cut the eggplants lengthwise into 1/2-inch slices. Lay the slices on the baking sheet, brush both sides with oil, and season both sides with salt and pepper. Cover with foil and bake until soft, about 25 minutes. Set aside, covered. Turn the oven down to 350 degrees F.
  • 2
    For the meat sauce, heat olive oil in a large skillet over medium-high heat. Add the onion. Stir and cook until lightly browned; about 4 minutes. Stir in the garlic and cook until fragrant; about 1 minute. Add the beef and break it up with a wooden spoon. Stir in the salt, oregano, allspice, cloves, cinnamon, and pepper. Cook, stirring occasionally, until the beef is just slightly pink; approximately 3 minutes.
  • 3
    Crush the tomatoes through your fingers into the pot, stir in their juices and the bay leaf. Bring the sauce to a simmer, cover, and cook until the sauce thickens about 20 minutes. Discard the cinnamon stick and bay leaf.
  • 4
    Meanwhile, For the Custard Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking for 1 minute. Remove the pan from the heat and whisk in the milk, salt, and nutmeg. Return the pan to the heat and bring to a boil, whisking constantly. Reduce heat and simmer for 2 minutes. Cool completely; then whisk in the whole egg and yolks.
  • 5
    To Assemble: Brush a 9x13 inch casserole dish with olive oil. Scatter the bread crumbs over the bottom. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the top and smooth. Sprinkle with the cheese and bake, uncovered, until the custard sets and the top browns, approx. 1 hour. Let the moussaka rest for about 10 minutes before cutting. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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