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Savory ground beef and eggplant casserole on white plate, baked Bree recipe, comfort food dinner, cheesy baked eggplant casserole, easy family meal.

Moussaka

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course dinner
Cuisine Greek
Servings 8 servings
Calories 363 kcal

Ingredients
  

  • 3 large eggplants sliced into 1/2 inch thick rounds
  • Kosher salt for sprinkling
  • Olive oil for brushing
  • 2 small onions finely chopped
  • 5 cloves garlic minced
  • 2 pounds lean ground beef
  • 1 can crushed tomatoes (15 ounces)
  • 1/2 cup red wine optional
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 1/2 to 3 cups milk
  • 1/2 teaspoon freshly grated nutmeg
  • 2 eggs beaten
  • 1 1/2 cups freshly grated Parmesan cheese
  • Freshly chopped parsley for garnish

Instructions
 

  • Arrange eggplant slices on paper towels; sprinkle both sides with salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  • Brush each side of the eggplant slices with olive oil. Bake at 400°F until browned and slightly crisp, about 20 minutes, flipping halfway through.
  • Sauté onions and garlic in a pan until translucent. Add ground beef, breaking it up until browned. Stir in crushed tomatoes, wine, oregano, cinnamon, black pepper, and simmer for 20 minutes until thickened. Adjust seasonings as needed.
    Ground beef cooking in a skillet with tomato sauce and spices, ready for a delicious homemade dish.
  • Melt butter in a saucepan. Stir in flour and cook for 1 minute. Gradually whisk in 2 1/2 cups milk, and continue to cook until the sauce thickens. Add up to 1/2 cup more milk if needed to thin the sauce.
    Creamy custard mixture in a stainless steel bowl with a whisk and wooden handle for baking or dessert recipes.
  • Remove from heat, stir in nutmeg, and gradually whisk in beaten eggs until smooth. Fold in 1 cup of Parmesan cheese.
  • In a baking dish, layer eggplant, meat sauce, and repeat. Pour béchamel sauce over the top layer, and sprinkle with remaining 1/2 cup of Parmesan cheese.
    Butter brickle ice cream in a white baking dish, top view.
  • Bake at 350°F for 45-55 minutes or until the top is golden and bubbly. Let rest for 10 minutes before serving. Garnish with fresh parsley.

Nutrition

Calories: 363kcalCarbohydrates: 9gProtein: 36gFat: 20gSaturated Fat: 11gSodium: 423mgFiber: 1g
Keyword Moussaka
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