Moussaka: Eggplant Casserole
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Servings
12 pieces
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Calories
3099 kcal
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Course
Main Course
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Cuisine
Greek
Moussaka: Eggplant Casserole
Description
Moussaka: Eggplant Casserole begins by salting and broiling thick slices of eggplant to draw out bitterness and develop golden edges. The meat sauce is prepared by sautéing onions and cooking ground lamb with aromatic spices including cinnamon, oregano, nutmeg, and paprika, finished with red wine, diced tomatoes, sugar, and beef broth to build depth. For the béchamel sauce, olive oil is combined with flour, salt, nutmeg, and warmed milk, cooked until thick, then tempered with eggs for smoothness. The layers are assembled with the eggplant, meat sauce, and béchamel, baked until set and golden on top.
The moussaka's flavor is complex with warm spices mingling with the richness of lamb and creamy béchamel. The broiled eggplant slices provide a tender and slightly charred texture that complements the meaty filling. Served as a main dish, it balances hearty protein with vegetable layers, making it suitable for lunch or dinner.
For best results, prepare components ahead: broil eggplant and cook the meat sauce one to two days early, and make the béchamel a few days before assembling. Refrigerate each separately. Allow the moussaka to rest 10 to 20 minutes after baking to firm up slices. Leftovers keep refrigerated for about five days, and portions can be individually frozen wrapped in parchment and foil for convenient reheating.
Ingredients
- 2 eggplant sliced lengthwise into 1/4 inch-thick slices, end slices discarded, large
- salt
- extra virgin olive oil Private Reserve brand
- 4 tablespoon breadcrumbs
For the meat sauce
- 1 onion finely chopped, large, yellow
- 1 pound ground lamb or beef
- 1 tablespoon oregano dried
- 1 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika or hot paprika
- 1/2 cup red wine
- 14 ounce diced tomato
- 1 teaspoon sugar
- 1/2 cup beef broth hot
For the bechamel
- 1/3 cup extra virgin olive oil 2 tablespoons
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt more if you like
- 1/4 teaspoon ground nutmeg
- 4 cups milk warmed, 2%
- 2 egg large
Instructions
- Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
- Turn the broiler of your oven on.
- Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
- Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
- Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
- Meanwhile, heat the oven to 350°F and work on the bechamel.
- Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
- Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
- Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
- Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!
Notes
- Broil eggplant slices until golden and softened, turning carefully to avoid burning.
- Prepare meat sauce by browning onions and lamb, then adding spices, wine, tomatoes, and broth to simmer flavors.
- Make béchamel with olive oil, flour, warmed milk, and eggs for a smooth, lightly spiced topping.
- Assemble layers and bake; let rest 10-20 minutes before slicing to hold shape.
- Components can be made ahead and stored separately in the refrigerator.
- Moussaka slices freeze well; wrap with parchment and foil for best preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 3099 kcal
% Daily Value*
| Calories | 309.9kcal | 15% |
| Carbohydrates | 19.4g | 6% |
| Protein | 12.3g | 25% |
| Fat | 20g | 31% |
| Saturated Fat | 6.4g | 32% |
| Monounsaturated Fat | 10.5g | 53% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 61.2mg | 20% |
| Sodium | 259.4mg | 11% |
| Potassium | 510.7mg | 11% |
| Fiber | 3.5g | 14% |
| Vitamin A | 225.7IU | 5% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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