Musaca

Dive into the rich and comforting world of Musaca, a classic Mediterranean casserole that layers tender, oven-roasted eggplant with a spiced ground beef filling, topped with a luscious, creamy béchamel sauce. This dish is an irresistible combination of savory flavors, featuring hints of cinnamon and allspice that bring warmth and depth to the hearty tomato-based meat sauce. The velvety béchamel, enriched with nutmeg and Parmesan, creates a golden, bubbling crust that crowns the dish beautifully. Perfect for family dinners or gatherings, Musaca is a satisfying meal that marries elegance and rustic charm. Best served warm with a side of fresh salad or crusty bread, this recipe will transform your mealtime into an unforgettable Mediterranean feast.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 large eggplants
• 500 grams ground beef
• 1 large onion
• 3 garlic cloves
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 400 grams canned tomatoes
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground allspice
• 2 tablespoons fresh parsley
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 500 milliliters milk
• 0.5 teaspoon nutmeg
• 1 egg yolk
• 50 grams grated Parmesan cheese

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Slice the eggplants into 1 cm thick rounds, season them with salt and set aside for about 20 minutes to draw out excess moisture.

Step 3

Rinse the eggplant slices with water, dry them with a paper towel, and brush both sides lightly with olive oil.

Step 4

Place the eggplant slices on a baking sheet and bake them for 20 minutes, until tender, turning once halfway through.

Step 5

Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent.

Step 6

Add minced garlic and cook for an additional minute.

Step 7

Add the ground beef and cook until browned, breaking up any large pieces.

Step 8

Stir in the tomato paste, canned tomatoes, cinnamon, allspice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Let it simmer for 15 minutes, until thickened. Remove from heat and mix in chopped fresh parsley.

Step 9

For the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and whisk for about 2 minutes until lightly golden.

Step 10

Gradually pour in the milk while whisking constantly to avoid lumps. Keep stirring until the sauce thickens, about 10 minutes.

Step 11

Remove from heat, season with the remaining salt, black pepper, nutmeg, and stir in the egg yolk. Mix well.

Step 12

To assemble the musaca, place a layer of eggplant slices at the bottom of a greased baking dish. Spread half of the meat sauce over the eggplants. Repeat with another layer of eggplants and meat sauce.

Step 13

Top with the remaining eggplant slices and then pour the béchamel sauce over the top, spreading it evenly.

Step 14

Sprinkle grated Parmesan cheese on top.

Step 15

Bake in the preheated oven for 35-40 minutes until the top is golden brown and bubbly.

Step 16

Allow to cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	3251.6 grams (3251.6g)

Amount per serving	% Daily Value*
Calories	3351

Total Fat 236.50g	303%
Saturated Fat 93.70g	469%
Polyunsaturated Fat 9.20g
Cholesterol 766mg	255%
Sodium 6997mg	304%
Total Carbohydrate 175.60g	64%
Dietary Fiber 56.20g	201%
Total Sugars 91.90g
Protein 149.90g	300%

Vitamin D 285IU	1425%
Calcium 1688mg	130%
Iron 21mg	116%
Potassium 6503mg	138%

*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: 62.0%

Protein: 17.5%

Carbs: 20.5%