Servings: 4 to 6
Total Time: 2 hr 5 min
Preparation: 15 min
Cooking: 1 hr 50 min
Nutritional Information Per Serving
Serving Size: 1 of 6 servings
Calories: 699
Total Fat: 43 g
Saturated Fat: 17 g
Carbohydrates: 54 g
Dietary Fiber: 7 g
Sugar: 16 g
Protein: 24 g
Cholesterol: 81 mg
Sodium: 1416 mg
Ingredients
Produce Components:- 3 medium or 2 large red potatoes, cut into 1/4-inch slices
- Kosher salt
- 1 medium eggplant
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 onion, diced
- Kosher salt
- 1 tablespoon olive oil
- 8 ounces ground beef
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cloves garlic, minced
- 1/2 cup red wine
- One 8-ounce can tomato sauce
- 5 tablespoons butter
- 5 tablespoons flour
- 4 cups milk, warmed to very hot in microwave
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- Vegetable oil, for coating
- 3/4 cup grated Parmesan
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Instructions
- Prepare the produce components: Preheat oven to 400F. Boil potato slices for 5 minutes in heavily salted water (don't overcook). Slice eggplant into 1/4-inch pieces, toss with olive oil, 1/2 teaspoon salt, and pepper. Roast on a baking sheet 6-7 minutes per side. Reserve for layering.
- Make the ground beef topping: In a wide saucepan, soften diced onion with a pinch of salt in olive oil over medium-high heat (5 minutes). Add ground beef and brown (7-8 minutes). Stir in oregano, cinnamon, nutmeg, and garlic until fragrant. Increase heat to high, deglaze with red wine (reduce 1-2 minutes). Add tomato sauce and simmer 5 minutes. Set aside.
- Prepare the creamy topping: In a saucepan over medium-high heat, melt butter and whisk in flour to make a roux (cook 2 minutes). Gradually whisk in hot milk until smooth. Simmer until thickened (about 10 minutes), stirring often. Season with salt, pepper, and nutmeg. Set aside.
- Assemble and bake the moussaka: Preheat oven to 350F. Taste and season all components. Oil a 9x13-inch baking dish. Layer potatoes, sprinkle with 3 tablespoons Parmesan. Add eggplant layer, another 3 tablespoons Parmesan. Spread beef topping, 3 more tablespoons Parmesan. Finish with creamy topping and remaining Parmesan. Cover with oiled foil and bake 30 minutes. Uncover and bake another 30 minutes until golden and bubbling.
Slice into generous portions and serve this comforting Greek classic hot from the ovenlayers of tender vegetables, spiced meat, and velvety bchamel create an irresistible dish perfect for family gatherings!
