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moussaka

(2 ratings)
Passion4Cooking avatar
Blue Ribbon Recipe by
Amanda Hyatt
@Passion4Cooking
Topeka, KS

Great way to use summer eggplant.

Blue Ribbon Recipe

Moussaka is a Greek layered casserole, and this recipe is delicious. It has layers of eggplant and meat sauce topped with a creamy bechamel sauce. There are notes of cinnamon and nutmeg, traditional flavors in savory Greek dishes. This is a hearty casserole that's a wonderful family meal.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For moussaka

  • 1 1/2 tsp
    salt, divided, plus more for sprinkling
  • 2 md
    eggplants, peeled and cut cut into 1/2 inch slices
  • 1 lb
    ground lamb or beef
  • 1 c
    chopped onion
  • 1/4 c
    dry red wine
  • 1/4 c
    water
  • 2 Tbsp
    chopped parsley
  • 1 Tbsp
    tomato paste
  • 2 dash
    pepper, divided
  • 3/4 c
    bread crumbs, divided
  • 1/2 c
    Parmesan cheese, divided
  • 3 lg
    eggs, divided
  • 1/4 tsp
    ground cinnamon
  • 3 Tbsp
    butter
  • 3 Tbsp
    all-purpose flour
  • 1/8 tsp
    nutmeg
  • 1 1/2 c
    milk

How To Make moussaka

Test Kitchen Tips
Let the dish cool for at least 15 minutes so it sets before slicing.
  • Sprinkle both sides of the eggplant slices with a little salt.
    1
    Sprinkle both sides of the eggplant slices with a little salt. Set aside.
  • Cook meat and onion until the meat is brown.
    2
    In a skillet, cook meat and onion until the meat is brown.
  • Drain the excess fat.
    3
    Drain the excess fat.
  • Stir in wine, water, parsley, tomato paste, salt, and pepper.
    4
    Add meat back to the skillet. Stir in wine, water, parsley, tomato paste,1 tsp salt, and a dash of pepper. Simmer until liquid is nearly evaporated; about 4 minutes. Cool slightly.
  • Stir half of the bread crumbs, 1/4 c cheese, 2 beaten eggs, and cinnamon.
    5
    Stir half of the bread crumbs, 1/4 c cheese, 2 beaten eggs, and cinnamon into the meat mixture. Set aside.
  • Wipe beads of liquid from the salted eggplant slices.
    6
    Wipe beads of liquid from the salted eggplant slices.
  • Brown eggplant slices in oil.
    7
    Brown eggplant slices in oil.
  • Sprinkle the bottom of a baking dish with bread crumbs.
    8
    Sprinkle the bottom of a 12x7 baking dish with the remaining bread crumbs.
  • Cover with half of the eggplant.
    9
    Cover with half of the eggplant.
  • Add a layer of meat and another layer of eggplant.
    10
    Spoon the meat mixture over the eggplant layer. Arrange the remaining eggplant atop. Preheat the oven to 350 degrees F.
  • Melt butter. Stir in flour, salt, nutmeg, and pepper.
    11
    For the bechamel, in a saucepan melt butter. Stir in flour, 1/2 tsp salt, nutmeg, and a dash of pepper.
  • Add milk. Cook and stir until thickened and bubbly.
    12
    Add milk all at once. Cook and stir until thickened and bubbly.
  • Stir half of the sauce into 1 beaten egg to temper.
    13
    Stir half of the sauce into 1 beaten egg to temper.
  • Return to the saucepan.
    14
    Return to the saucepan.
  • Cook and stir over low heat for 2 minutes.
    15
    Cook and stir over low heat for 2 minutes; set aside.
  • Pour the milk/egg sauce over the meat and eggplant.
    16
    Pour the milk/egg sauce over the meat and eggplant.
  • Sprinkle with the remaining cheese.
    17
    Sprinkle with the remaining 1/4 c of cheese.
  • Bake uncovered until set.
    18
    Bake uncovered until set; about 45 minutes.
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