Moussaka is a classic Greek dish with layers of eggplant, beef, and a creamy béchamel sauce. It is a hearty, comforting meal that is easy to make and sure to please. The eggplant and beef layers are seasoned with a blend of herbs and spices, and the béchamel sauce is made with butter, flour, and milk. The dish is then baked until golden and bubbly.
Ingredients
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1 pound ground beef
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2 large eggplants
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2 tablespoons olive oil
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1 tablespoon dried oregano
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon ground allspice
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh mint
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2 cloves minced garlic
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1 cup chopped onion
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1 tablespoon tomato paste
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1 cup red wine
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1 cup beef broth
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups milk
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2 cups grated Parmesan cheese
Beef
Greek
Moussaka
Eggplant
Béchamel
Main Course
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- short description
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Preheat oven to 350°F.
Slice the eggplants and season with salt and pepper.
Brown the beef in a skillet and set aside.
Sauté the onion and garlic in the olive oil.
Add the tomato paste, herbs, and spices to the skillet.
Add the red wine and beef broth and simmer for 5 minutes.
Layer the eggplant, beef, and sauce in a baking dish.
Make the béchamel sauce by melting the butter and stirring in the flour.
Slowly add the milk and stir until thickened.
Pour the béchamel sauce over the layered ingredients.
Sprinkle with Parmesan cheese.
Bake in preheated oven for 45 minutes.
- detailed description
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Preheat oven to 350°F.
Slice the eggplants into 1/4-inch thick slices and season with salt and pepper. Place the slices on a baking sheet and bake in preheated oven for 10 minutes.
In a large skillet, brown the ground beef over medium-high heat. Once the beef is browned, remove from skillet and set aside.
In the same skillet, add the olive oil and sauté the onion and garlic for 3 minutes. Add the tomato paste, oregano, cinnamon, nutmeg, allspice, parsley, and mint to the skillet and cook for another 2 minutes.
Add the red wine and beef broth to the skillet and simmer for 5 minutes.
Layer the eggplant slices, beef, and sauce in a 9x13-inch baking dish. Make sure the top layer is the sauce.
Make the béchamel sauce by melting the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute. Slowly add the milk, stirring constantly, until the sauce is thickened. Pour the béchamel sauce over the layered ingredients.
Sprinkle with Parmesan cheese and bake in preheated oven for 45 minutes.
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