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Moussaka is a comforting, hearty dish that brings the flavors of Greece right to your kitchen. This casserole layers tender eggplant slices, savory ground beef sauce, and a creamy béchamel topping. The hint of cinnamon and oregano in the meat sauce adds a unique twist, making each bite a delightful experience. Perfect for a family dinner or a special occasion, this recipe is sure to impress.
Moussaka Casserole Recipe
Ingredients:
- 2 large sliced into rounds eggplants
- 1 lb ground beef
- 1 large chopped onion
- 2 cloves minced garlic
- 1 can (15 oz) tomato sauce
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp ground nutmeg
- 1/2 cup grated parmesan cheese
- 2 beaten egg yolks
Instructions:
- Preheat oven to 375°F (190°C).
- Arrange eggplant slices on a baking sheet, brush with olive oil, and bake for 20 minutes until tender.
- In a skillet, cook ground beef, onion, and garlic until beef is browned. Add tomato sauce, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
- For the béchamel sauce, melt butter in a saucepan, stir in flour, and cook for 2 minutes. Gradually whisk in milk, cook until thickened. Stir in nutmeg and parmesan. Remove from heat and stir in egg yolks.
- In a baking dish, layer half of the eggplant slices, all of the meat sauce, remaining eggplant slices, and top with béchamel sauce.
- Bake for 30-35 minutes until top is golden and bubbly. Let cool for 10 minutes before serving.
What You Will Need
Read more: Lebanese Moussaka Stew Recipe
What you will need to make Moussaka Casserole
- Eggplants: Provide a tender base and soak up flavors, essential for the dish's texture and taste.
- Ground beef: Adds hearty, savory depth, making the casserole rich and satisfying.
- Onion: Brings sweetness and complexity, balancing the meat's richness.
- Garlic: Enhances the overall flavor with its aromatic, pungent notes.
- Tomato sauce: Adds acidity and moisture, tying the meat and vegetables together.
- Ground cinnamon: Introduces a warm, subtle spice, giving the dish a unique Mediterranean flair.
- Dried oregano: Provides an earthy, slightly bitter taste, complementing the other spices.
- Butter: Forms the base of the béchamel sauce, adding richness and creaminess.
- All-purpose flour: Thickens the béchamel sauce, ensuring a smooth, velvety texture.
- Milk: Adds creaminess to the béchamel, making it luscious and smooth.
- Ground nutmeg: Adds a hint of warmth and spice to the béchamel sauce.
- Parmesan cheese: Adds a salty, umami flavor, enriching the béchamel sauce.
- Egg yolks: Thicken and enrich the béchamel sauce, giving it a custard-like consistency.
Tools and Instruments Required
What tools/instruments will be needed to make Moussaka Casserole Recipe
- Baking sheet: Essential for roasting eggplant slices evenly, ensuring they become tender and slightly caramelized.
- Skillet: Needed to brown ground beef, onions, and garlic, creating a flavorful base for the meat sauce.
- Saucepan: Used for making the béchamel sauce, allowing for controlled heating and thickening.
- Whisk: Crucial for blending flour into melted butter and for stirring milk into the béchamel sauce smoothly.
- Baking dish: Holds the layered moussaka, ensuring even cooking and a beautiful presentation.
- Oven: Bakes the moussaka to perfection, melding flavors and creating a golden, bubbly top.
Moussaka Casserole Recipe
A comforting Greek casserole with layers of eggplant, meat sauce, and béchamel.
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Ingredients:
Main Ingredients
- 2 large eggplants sliced into rounds
- 1 lb ground beef
- 1 large onion chopped
- 2 cloves garlic minced
- 1 can tomato sauce (15 oz)
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Béchamel Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp nutmeg ground
- 1/2 cup grated Parmesan cheese
- 2 egg yolks beaten
Instructions:
- 1. Preheat oven to 375°F (190°C).
- 2. Arrange eggplant slices on a baking sheet, brush with olive oil, and bake for 20 minutes until tender.
- 3. In a skillet, cook ground beef, onion, and garlic until beef is browned. Add tomato sauce, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
- 4. For the béchamel sauce, melt butter in a saucepan, stir in flour, and cook for 2 minutes. Gradually whisk in milk, cook until thickened. Stir in nutmeg and Parmesan. Remove from heat and stir in egg yolks.
- 5. In a baking dish, layer half of the eggplant slices, all of the meat sauce, remaining eggplant slices, and top with béchamel sauce.
- 6. Bake for 30-35 minutes until top is golden and bubbly. Let cool for 10 minutes before serving.
Notes:
For a vegetarian version, replace ground beef with lentils or a meat substitute.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the moussaka up to the point before baking.
- Cover the assembled dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Freezing Instructions
- Assemble the moussaka but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let it sit at room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes if needed.
For a richer flavor, try grilling the eggplant slices instead of baking them. This adds a smoky depth to the Moussaka that’s absolutely delicious.
Frequently Asked Questions
FAQ:
How do I prevent the eggplant from becoming too soggy?
Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat dry before baking.
Can I use ground lamb instead of beef?
Yes, ground lamb works well and gives a more traditional flavor.
Is it possible to make this dish ahead of time?
Absolutely, assemble the casserole, cover, and refrigerate. Bake when ready to serve.
What can I use instead of eggplant?
Zucchini or potatoes are good alternatives.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven.
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