moussaka

Name: Moussaka
Yield: 12
Ingredients: ## MEAT SAUCE; 2 tablespoon(s) butter; 1 1/2 pound(s) ground chuck or ground lamb; 1/2 teaspoon(s) oregano, dried; 1/2 teaspoon(s) cinnamon; dash(es) freshly ground black pepper; 1 cup(s) onion, finely diced; 1 clove(s) garlic, crushed; 1/2 teaspoon(s) sweet basil, dried; 1 teaspoon(s) kosher salt; 16 ounce(s) tomato sauce; ## BECHAMEL SAUCE; 2 tablespoon(s) butter; 3 tablespoon(s) all purpose flour; 1/2 teaspoon(s) kosher salt; 2 cup(s) milk; 2 large eggs; 1 cup(s) parmigiano-reggiano, grated; 2 tablespoon(s) dry bread crumbs; ## EGGPLANT; 2 - eggplants; - kosher salt for sprinkling; 1/2 cup(s) butter, melted

(1 RATING)

92 Pinches 1 Photo

Marsha Gardner

Florala, AL

Updated on Aug 26, 2012

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.

Rate

prep time

cook time

method ---

yield 12 serving(s)

Ingredients

MEAT SAUCE
2 tablespoons butter
1 1/2 pounds ground chuck or ground lamb
1/2 teaspoon oregano, dried
1/2 teaspoon cinnamon
dash freshly ground black pepper
1 cup onion, finely diced
1 clove garlic, crushed
1/2 teaspoon sweet basil, dried
1 teaspoon kosher salt
16 ounces tomato sauce
BECHAMEL SAUCE
2 tablespoons butter
3 tablespoons all purpose flour
1/2 teaspoon kosher salt
2 cups milk
2 large eggs
1 cup parmigiano-reggiano, grated
2 tablespoons dry bread crumbs
EGGPLANT
2 - eggplants
- kosher salt for sprinkling
1/2 cup butter, melted

How To Make moussaka

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.

Step 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.
Step 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.
Step 4

Preheat oven to 375-degrees.
Step 5

ASSEMBLY: In the bottom of 9"x13" baking dish, layer 1/2 of the eggplant, overlapping slightly. Sprinkle with 3 tablespoons grated Parmesan.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes