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delicious layered greek dish

Greek Moussaka

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This authentic Greek moussaka features layers of tender eggplant, savory tomato sauce with aromatic spices, and a silky béchamel topping. The combination of cinnamon and nutmeg creates an irresistible aroma, while the contrasting textures of crispy top and velvety interior make each bite a Mediterranean delight.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: Greek
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 pounds eggplant peeled and sliced vertically
  • 2 large onions peeled and minced
  • 1 tablespoon garlic finely chopped
  • 2 cups mushrooms minced (or 1 pound ground beef/lamb if preferred)
  • 3 tomatoes peeled and pureed
  • 3 tablespoons tomato paste
  • 3/4 cup dry red wine
  • 1/2 cup fresh parsley chopped
  • 1 teaspoon cinnamon
  • 1 tablespoon oregano
  • 1 teaspoon sugar
  • 4 cups milk
  • 1/2 cup butter plus 2 tablespoons for sautéing
  • 6 tablespoons flour plus extra for dredging eggplant
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 2 tablespoons olive oil plus more for frying eggplant
  • 4 eggs beaten
  • 2 cups ricotta cheese
  • 1 cup dry breadcrumbs
  • 2 cups kefalotyri or Parmesan cheese grated

Equipment

  • Large baking dish
  • Sauté pan
  • Saucepan

Method
 

  1. Begin by preparing the eggplant. Peel and slice 3 pounds of eggplant vertically into 1/4 inch thick slices. Sprinkle with salt and let sit for 30 minutes to draw out bitterness.
  2. While the eggplant rests, start the tomato sauce. Heat 2 tablespoons olive oil and 2 tablespoons butter in a large pan over medium heat.
  3. Add the minced onions and sauté until soft and golden, about 8 minutes.
  4. Add the minced mushrooms (or ground meat if using) and cook until done.
  5. Stir in the pureed tomatoes, tomato paste, red wine, chopped parsley, garlic, cinnamon, oregano, and sugar.
  6. Simmer the sauce uncovered for 30-45 minutes until thick and reduced. Set aside.
  7. Rinse the salted eggplant slices and pat them dry with paper towels.
  8. Dredge each eggplant slice in flour, shaking off excess.
  9. Heat olive oil in a pan and sauté the eggplant slices until golden brown on both sides. Transfer to paper towels to drain excess oil.
  10. Prepare the béchamel sauce. Heat the milk in a saucepan until small bubbles form around the edges, then set aside.
  11. In another pan, melt 1/2 cup butter. Whisk in 6 tablespoons flour until smooth and cook for 1-2 minutes.
  12. Gradually add the warm milk to the flour mixture, whisking constantly until the sauce thickens.
  13. Remove from heat and add nutmeg and white pepper. Allow to cool slightly.
  14. Gently fold the ricotta cheese and beaten eggs into the béchamel sauce.
  15. Preheat the oven to 300°F (150°C). Grease a large baking dish.
  16. Begin assembling the moussaka. Place a layer of eggplant slices on the bottom of the dish.
  17. Spread a portion of the tomato sauce over the eggplant, then sprinkle with breadcrumbs and grated cheese.
  18. Repeat the layers until all ingredients are used, finishing with a layer of eggplant.
  19. Pour the béchamel sauce over the top, ensuring it covers the entire surface.
  20. Bake for approximately 1 hour until the top is golden brown.
  21. Allow the moussaka to rest for 20-30 minutes before cutting and serving. This resting time is crucial for the layers to set properly.

Nutrition

Calories: 485kcal

Notes

For the best flavor, use firm, glossy eggplants without soft spots. While traditional moussaka uses kefalotyri cheese, Parmesan makes an excellent substitute if you can't find it. The dish can be prepared a day ahead and refrigerated before baking. Leftovers will keep for up to 3 days in the refrigerator and actually improve in flavor overnight. Serve with a simple Greek salad and warm pita bread for an authentic Mediterranean meal.
For a gluten-free version, substitute almond flour for the breadcrumbs and use a gluten-free flour blend for the béchamel. Vegetarians can double the mushrooms instead of using meat, while meat lovers might prefer traditional ground lamb for its rich flavor.

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