- Servings : 8
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
This information is per serving.
Calories from Fat248
Serving Size1/8th Recipe (about 9.5 oz., 270 g)
Traditional Greek Moussaka is made with fresh ground lamb, eggplant, and potatoes or with eggplant only. This Moussaka recipe uses eggplants only.
Lamb is popular in Greece, Italy, and the Middle east, but not as popular in the United States. For this recipe, you can substitute beef, chicken, or turkey for all or part of the lamb.
The meat sauce is similar to a Bolognese-type meat sauce without the carrot, celery, and milk. You can make and use the sauce as a quick, high protein pasta sauce.
Also, for convenience, you can make the meat sauce 1 to 2 days in advance, refrigerate, and reheat bringing to a boil before assembling the moussaka.
The white sauce is similar to Béchamel and must be made just before assembling the moussaka.
Assembled and Ready To Bake
- Like lasagna and other layered casseroles, Moussaka firms up when refrigerated overnight making it easier to slice and serve.
- Use a smaller baking dish (7×12 inches, 18×30 cm) for a thicker moussaka.
The following short video should answer any questions about the ingredients and method for making Moussaka.
- 2-3 (1200-1800 g) large eggplant
- Kosher salt
- Olive oil
- 1/2 cup (40 g) Romano or Parmesan cheese, grated
- Meat Sauce
- 2 tablespoons (30 ml) olive oil
- 1 (250 g) medium onion, diced
- 1 1/2 lb. (600 g) extra lean ground beef, lamb or combination
- 2-3 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) dried oregano
- 1 tablespoon (15 ml) fresh mint or basil leaves, minced
- 1 tablespoon (15 ml) fresh Italian parsley, minced
- 1/2 teaspoon (2.5 ml) ground cinnamon
- 1 teaspoon (5 ml) kosher salt
- 1/4 teaspoon (1 ml ) fresh ground black pepper
- 2 - 8oz (475 ml) cans low sodium tomato sauce
- White Sauce
- 2 tablespoons (28 g) butter or margarine
- 2 tablespoons (30 ml) all purpose flour
- 1/4 teaspoon (1.25 ml) Kosher salt
- 2 cups (475 ml) 2% or whole milk
- 2 large eggs
- Pinch ground nutmeg (optional)
- 1 teaspoon (5ml) corn starch (optional)
Method of Preparation
Prepare meat sauce. In a medium sauce pan heat oil over medium heat and sauté onion 2 to 3 minutes. Add meat and sauté until almost all browned.
Add remaining meat sauce ingredients. Bring to a boil, reduce heat to low and simmer uncovered about 30 minutes stirring occasionally until liquid is reduced and sauce is very thick.
Set oven on broil and position a rake about 4 inches from the heating element. Slice eggplant about 1/2 inch thick and arrange on cookie or baking sheets. Lightly brush each slice with olive oil, sprinkle with salt and repeat on other side. Broil 4 to 5 minutes per side or until lightly browned.
Prepare the white sauce. Melt the butter in a medium sauce pan over medium heat. Remove pan from heat and using a whisk stir in the flour and salt. Gradually whisk in the milk. Return to low to medium heat and cook stirring until mixture thickens and coats the whisk.
In a small bowl whisk eggs until smooth. Add a little of the cream sauce mixture, whisk briskly to prevent lumps and add the egg mixture to the sauce stirring until combined. Cook 1 to 2 minutes or until slightly thickened. If the white sauce is still thin or to reduce cooking time add corn starch dissolved in 1 tablespoon of cold water.
Preheat oven to 350ºF (175ºC).
In a 9x13 (3-4L) baking dish, layer half of the eggplant overlapping slightly if necessary. Spoon the meat sauce evenly over the eggplant. Sprinkle with 2 to 3 tablespoon of cheese. Layer the remaining eggplant over the meat sauce. Pour white sauce over the eggplant, spread evenly over the eggplant and sprinkle with the remaining cheese.
Bake, uncovered 35 to 40 minutes or until golden brown and cream sauce has set. Cool 10 to 15 minutes. Cut into squares or rectangles and serve.