Moussaka Aunt Dana Style
Discover the cozy, comforting flavors of "Moussaka Aunt Dana Style," a timeless Mediterranean favorite elevated with a personal touch. This hearty casserole layers tender roasted eggplants, a rich ground beef or lamb filling spiced with cinnamon and oregano, and a creamy, golden-baked béchamel sauce infused with nutmeg and Parmesan cheese. Perfectly balanced and brimming with flavor, this family-approved recipe features a step-by-step process for a foolproof homemade classic. Whether you're hosting a dinner party or indulging in a weeknight treat, this baked moussaka is guaranteed to impress. Prepare to savor every bite of this cherished dish, which pairs beautifully with a crisp side salad and a glass of red wine.
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Ingredients
- 3 large eggplants
- 6 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 500 grams ground beef or lamb
- 2 cloves, minced garlic
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 0.5 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- 2 teaspoons (divided) salt
- 1 teaspoon black pepper
- 60 grams unsalted butter
- 60 grams all-purpose flour
- 500 milliliters milk
- 0.25 teaspoons nutmeg
- 50 grams grated Parmesan cheese
- 2 large eggs
Directions
Step 1
Preheat the oven to 200°C (400°F). Line two large baking sheets with parchment paper.
Step 2
Wash the eggplants and slice them into 1 cm thick rounds. Lay the slices on paper towels and sprinkle with 1 teaspoon of salt to draw out moisture. Let sit for 15 minutes, then pat dry with more paper towels.
Step 3
Brush the eggplant slices on both sides with 4 tablespoons of olive oil. Arrange them in a single layer on the prepared baking sheets and roast for 20 minutes, flipping halfway through, until golden. Remove and set aside.
Step 4
In a large skillet or saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Step 5
Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks. Stir in the minced garlic, cinnamon, oregano, 1 teaspoon of salt, and black pepper, cooking for another 1 minute.
Step 6
Add the tomato paste and cook, stirring, for 1-2 minutes. Pour in the crushed tomatoes, reduce the heat, and simmer for 10 minutes until the sauce thickens. Remove from heat and set aside.
Step 7
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to avoid burning.
Step 8
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to stir until the mixture thickens and comes to a gentle boil. Remove from heat and season with nutmeg and a pinch of salt.
Step 9
Whisk the eggs in a small bowl, then slowly add them into the béchamel sauce while whisking continuously to avoid scrambling. Stir in the Parmesan cheese until smooth.
Step 10
To assemble the moussaka, grease a 9x13 inch (23x33 cm) baking dish. Layer half of the roasted eggplants on the bottom. Spread the meat sauce evenly over the eggplants. Cover with the remaining eggplant slices.
Step 11
Pour the béchamel sauce over the top layer, spreading it out evenly with a spatula.
Step 12
Bake the moussaka in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbling. Let it cool for 10-15 minutes before slicing and serving.
Nutrition Facts
| Serving size | 3349.5 grams (3349.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3802 |
| Total Fat 275.60g | 353% |
| Saturated Fat 103.40g | 517% |
| Polyunsaturated Fat 8.30g | |
| Cholesterol 1001mg | 334% |
| Sodium 6394mg | 278% |
| Total Carbohydrate 195.90g | 71% |
| Dietary Fiber 54.30g | 194% |
| Total Sugars 88.40g | |
| Protein 162.30g | 325% |
| Vitamin D 309IU | 1544% |
| Calcium 1669mg | 128% |
| Iron 27mg | 149% |
| Potassium 6978mg | 148% |
Source of Calories