Traditional Moussaka

Dive into the heart of Mediterranean comfort food with this Traditional Moussaka recipe, a soul-warming classic layered with irresistible flavors. Tender, golden-brown slices of eggplant are nestled between a rich and aromatic ground beef filling infused with hints of cinnamon, red wine, and tomatoes. Topped with a creamy, velvety béchamel sauce enriched with a touch of nutmeg and melted cheddar cheese, this oven-baked dish emerges bubbling and golden perfection. Perfect for feeding a crowd, this Greek-inspired baked casserole combines hearty ingredients and indulgent textures suited for an impressive dinner centerpiece. Whether you're savoring it fresh from the oven or sharing leftovers, this moussaka promises a melt-in-your-mouth experience every time.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 3 medium eggplants
• 100 ml olive oil
• 1 large onion
• 3 pieces garlic cloves
• 500 g ground beef
• 2 tablespoons tomato paste
• 400 g canned tomatoes
• 125 ml red wine
• 1 piece cinnamon stick
• 2 tablespoons parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 50 g all-purpose flour
• 50 g butter
• 500 ml milk
• 0.25 teaspoon nutmeg
• 100 g cheddar cheese

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Slice the eggplants into 1 cm thick rounds. Sprinkle them with a little salt and let sit for 15 minutes to draw out moisture, then pat them dry with a paper towel.

Step 3

In a large skillet, heat half of the olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, adding more oil as needed. Remove the eggplants and place them on a paper towel to drain any excess oil.

Step 4

Finely chop the onion and garlic cloves.

Step 5

In the same skillet, add a bit more oil if necessary and sauté the onion and garlic until translucent.

Step 6

Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.

Step 7

Stir in the tomato paste and cook for another 2 minutes.

Step 8

Add the canned tomatoes, red wine, cinnamon stick, parsley, salt, and pepper. Let simmer on low heat for about 15-20 minutes, until slightly thickened. Remove the cinnamon stick.

Step 9

In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Step 10

Slowly add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens.

Step 11

Season the béchamel sauce with salt, a pinch of nutmeg, and mix in the grated cheddar cheese until melted.

Step 12

In a baking dish, layer half of the eggplant slices at the bottom.

Step 13

Pour the meat mixture on top of the eggplant layer.

Step 14

Add the remaining eggplant slices over the meat.

Step 15

Pour the béchamel sauce evenly over the top.

Step 16

Bake in the preheated oven for 40-45 minutes, until the top is golden brown and bubbly.

Step 17

Let cool slightly before serving. Enjoy your traditional moussaka!

Nutrition Facts

Serving size	2995.4 grams (2995.4g)

Amount per serving	% Daily Value*
Calories	3943

Total Fat 288.80g	370%
Saturated Fat 101.50g	508%
Polyunsaturated Fat 14.00g
Cholesterol 588mg	196%
Sodium 4456mg	194%
Total Carbohydrate 176.10g	64%
Dietary Fiber 42.50g	152%
Total Sugars 78.10g
Protein 142.20g	284%

Vitamin D 266IU	1329%
Calcium 1440mg	111%
Iron 21mg	114%
Potassium 6099mg	130%

*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: 67.1%

Protein: 14.7%

Carbs: 18.2%