Ultimate Moussaka
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Calories
480 kcal
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Course
Main Course
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Cuisine
Greek
Ultimate Moussaka
Description
The Ultimate Moussaka starts by salting eggplant slices to remove moisture, then frying them until golden brown. Thin potato slices are parboiled to soften without overcooking. The meat sauce blends lean ground beef and pork sausage cooked with onions, garlic, crushed tomatoes, tomato paste, cinnamon, allspice, herbs, and red wine, simmered until thick and flavorful.
The dish is assembled with a breadcrumb-lined casserole bottom, layers of potatoes, fried eggplant, and meat sauce, then topped with a béchamel sauce. This sauce uses butter and flour to make a roux, milk gently incorporated, seasoned with salt, nutmeg, and finished with egg yolks and Parmesan for richness. Baking creates a creamy, lightly browned crust over tender vegetables and savory meat.
Moussaka offers a hearty, layered texture with soft vegetables, a well-seasoned meat filling, and a smooth, cheesy topping. It's a filling entree suitable for dinner, served in slices that hold their structure well.
Ingredients
- 2 eggplant peeled and sliced 1/4 inch thick, large
- 2 potato peeled and sliced 1/4 inch thick, large
- 2 tablespoons olive oil
- 1/2 pound ground beef lean
- 1/2 pound pork sausage click link for our homemade sausage recipe!, bulk
- 2 onion finely chopped
- 3 cloves garlic , minced
- 1 crushed tomatoes 16 oz can
- 2 tablespoons tomato paste
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/2 teaspoon parsley
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1/2 cup red wine
- 1 egg beaten
- bread crumbs for bottom of casserole dish
- For the Bechamel Sauce:
- 1/2 cup butter unsalted
- 1/2 cup flour plus 1 tablespoon
- 3 cups milk whole
- 2 teaspoons salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup Parmesan Cheese grated
- 2 egg yolk
Instructions
- Place the eggplant slice in a single layer on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Heat a skillet over high heat, add some of the olive oil and fry a batch of eggplant slices on both sides until lightly browned. Place the slices on fresh paper towels to soak up the oil. Repeat with remaining eggplant slices.
- Meanwhile, bring a pot of salted water to a boil and add the potato slices. Boil for 5 minutes, drain, and rinse with cold water to prevent further cooking.
- In a large skillet over medium heat, heat the olive oil and brown the ground beef and sausage until no pink remains. Add the onions and garlic and continue to cook until the onions are soft, about 5-7 minutes. Add the crushed tomatoes, tomato paste, all the seasonings, the bay leaf, and the wine. Stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes. Remove the lid and allow it to simmer for another 10 minutes, or almost all of the liquid is absorbed. This is important or the casserole will be too watery. Allow the sauce to cool, and then stir in beaten egg.
- To make the bechamel sauce, melt the butter over medium heat. Add the flour and use a wire whisk to blend it with the butter. Continue whisking for another 1-2 minutes. Gradually add the milk while continually whisking to prevent lumps. Whisk until the mixture is smooth. Add the Parmesan cheese, salt and nutmeg. Continue whisking until all clumps have dissolved (if you haven't caught on to the trend yet, this sauce requires a lot of whisking!). Continue to whisk (there we go again!) the sauce until it thickens and has simmered for about 3 minutes. Turn off heat and remove the saucepan from the burner. Allow the sauce to cool for about 20 minutes. Then whisk in the egg yolks until thoroughly blended.
- Grease a 9x13 inch baking dish. Sprinkle a thin, even layer of fine bread crumbs on the bottom of the dish (this will help absorb the liquid from the vegetables). Arrange a layer of slightly overlapping potatoes on the bottom of the baking dish. Next add a layer of eggplant slices, slightly overlapping them. Evenly spread out the meat sauce on top. Add another layer of eggplant slices and even top with the béchamel sauce.
- Preheat the oven to 350 degrees F and bake, uncovered, for 1 hour.
- Remove the moussaka and allow it to sit for 15 minutes before serving to allow the liquid in the bottom of the dish to absorb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 152mg | 51% |
| Sodium | 1259mg | 52% |
| Potassium | 904mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 228mg | 23% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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