Modern Moussaka A1

Elevate your dinner table with "Modern Moussaka A1," a contemporary twist on the classic Greek comfort food. This layered masterpiece features roasted eggplant, tender potato slices, and a flavorful meat sauce infused with warm spices like cinnamon and oregano for a Mediterranean-inspired depth. Topped with a creamy, nutmeg-kissed béchamel sauce and a sprinkle of Parmesan, this dish is baked to golden, bubbling perfection. With a balance of heartiness and elegance, this recipe is perfect for gatherings or weeknight indulgence. Plus, it's customizable with ground beef or lamb to suit your preference. Ready in about 90 minutes and serving six, "Modern Moussaka A1" brings timeless flavors to modern kitchens seamlessly.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 4 tablespoons olive oil
• 500 grams ground beef (or lamb, if preferred)
• 1 medium, finely diced onion
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 400 grams crushed tomatoes
• 1 teaspoon dried oregano
• 0.5 teaspoons ground cinnamon
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 3 medium, peeled and thinly sliced potatoes
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 500 milliliters milk
• 0.25 teaspoons nutmeg
• 50 grams grated Parmesan cheese

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the eggplants lengthwise into 1 cm thick pieces and sprinkle them with salt. Let them sit for 15 minutes to draw out excess moisture, then rinse and pat them dry.

Step 3

Brush the eggplant slices lightly with 2 tablespoons of olive oil and arrange them on a baking tray. Roast them in the oven for 20 minutes until slightly browned, flipping halfway through.

Step 4

While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Step 5

Add the ground beef (or lamb) to the skillet, breaking it up with a spoon. Cook until browned, about 8 minutes.

Step 6

Stir in the tomato paste, crushed tomatoes, oregano, cinnamon, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Simmer the mixture for 15 minutes, stirring occasionally, until thickened.

Step 7

Meanwhile, boil the potato slices in salted water for 5–7 minutes until just tender. Drain and set aside.

Step 8

To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until golden. Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5 minutes.

Step 9

Stir in the nutmeg, remaining 0.5 teaspoons of salt, and half the Parmesan cheese into the béchamel sauce. Remove from heat.

Step 10

Assemble the moussaka in a deep baking dish by layering half the roasted eggplant slices, followed by half the meat sauce, and then half the potato slices. Repeat the layers.

Step 11

Pour the béchamel sauce evenly over the final potato layer and sprinkle the remaining Parmesan cheese on top.

Step 12

Bake the moussaka in the preheated oven for 30 minutes, or until the top is golden and bubbling.

Step 13

Let the moussaka rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	3592 grams (3592.0g)

Amount per serving	% Daily Value*
Calories	3702

Total Fat 221.50g	284%
Saturated Fat 85.20g	426%
Polyunsaturated Fat 7.70g
Cholesterol 595mg	198%
Sodium 6832mg	297%
Total Carbohydrate 290.70g	106%
Dietary Fiber 62.70g	224%
Total Sugars 100.70g
Protein 160.30g	321%

Vitamin D 269IU	1343%
Calcium 1669mg	128%
Iron 27mg	150%
Potassium 9849mg	210%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 16.9%

Carbs: 30.6%