Moussaka

1
Marsha Gardner

By
@mrdick1950

Anna a native Greek stayed with our family for a couple of weeks while ministering at our church. She prepared Moussaka for us. She also put several in the freezer along with other Greek goodies before she left.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12

Ingredients

  • MEAT SAUCE

  • 2 Tbsp
    butter
  • 1 1/2 lb
    ground chuck or ground lamb
  • 1/2 tsp
    oregano, dried
  • 1/2 tsp
    cinnamon
  • dash(es)
    freshly ground black pepper
  • 1 c
    onion, finely diced
  • 1 clove
    garlic, crushed
  • 1/2 tsp
    sweet basil, dried
  • 1 tsp
    kosher salt
  • 16 oz
    tomato sauce
  • BECHAMEL SAUCE

  • 2 Tbsp
    butter
  • 3 Tbsp
    all purpose flour
  • 1/2 tsp
    kosher salt
  • 2 c
    milk
  • 2 large
    eggs
  • 1 c
    parmigiano-reggiano, grated
  • 2 Tbsp
    dry bread crumbs
  • EGGPLANT

  • 2
    eggplants
  • ·
    kosher salt for sprinkling
  • 1/2 c
    butter, melted

How to Make Moussaka

Step-by-Step

  1. MEAT SAUCE:
    In hot butter in 4 quart Dutch oven, saute` onion, chuck or lamb and garlic, stirring until brown, 10 minutes. Add herbs, spices and tomato sauce; bring to boil, stirring often. Reduce heat; simmer uncovered, 1/2 hour.
  2. EGGPLANT:
    Halve unpared eggplant lengthwise; then slice across into 1/2 inch thick slices. Place in broiler pan; sprinkle lightly with salt. Brush lightly with melted butter. Broil 4 inches from heat, 4 minutes per side, or until golden.
  3. BECHAMEL SAUCE:
    In a medium saucepan melt butter; remove from heat and stir in flour, salt and pepper. Add milk gradually. Bring to a boil, stirring until mixture is thickened. Remove from heat. In a small bowl, beat eggs with a wire whisk. Beat in some hot cream sauce to eggs; return mixture to saucepan. Mix well and set aside.
  4. Preheat oven to 375-degrees.
  5. ASSEMBLY:
    In the bottom of 9"x13" baking dish, layer 1/2 of the eggplant, overlapping slightly. Sprinkle with 3 tablespoons grated Parmesan.
  6. Stir bread crumbs into meat sauce; spoon over eggplant in casserole, sprinkle with 3 tablespoons cheese. Layer rest of eggplant, overlapping as before. Pour cream sauce over all. Sprinkle top with remaining cheese.
  7. Bake 35-40 minutes or until golden brown and top is set. If desired, brown top a little more under broiler for 1 minute; cool slightly to serve. Cut into squares.

Printable Recipe Card

About Moussaka

Course/Dish: Beef Other Main Dishes



Show 3 Comments & Reviews

12 Yummy Ways to Use Bananas That’s Not in Banana Bread

12 Yummy Ways to Use Bananas That’s Not in Banana Bread


It seems no matter how hard we try, eating a bunch of bananas before they turn brown is a challenge. What happens when bananas get a little too ripe? It’s time to make banana bread. Or is it? If you want to make banana bread, check out 11 of our best banana bread recipes. But, […]

14 Hearty Creamy Soup Recipes

14 Hearty Creamy Soup Recipes


What’s better than a bowl of creamy soup on a cold night? Not much in our mind. We can’t think of many better things than warming up with a big bowl of smoky potato bacon soup, thick Zuppa Toscana, or heavenly chicken tortilla soup. Maybe you want to put your slow cooker to use and […]

17 Go-To Crock Pot Dinner Recipes

17 Go-To Crock Pot Dinner Recipes


Crock Pot recipes are one of our favorite go-to family dinners. Letting the slow cooker do all the work makes getting dinner ready a hassle-free event. Soup, pot roast, chicken, and pork are just some of the easy and delicious Crock Pot dinner ideas you’ll find in this roundup.