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




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