Name: Moussaka
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Ingredients: 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices; salt to taste; 0.25 cup olive oil; 1 tablespoon butter; 1 pound lean ground beef; 2 onions, chopped; 1 clove garlic, minced; ground black pepper to taste; 2 tablespoons dried parsley; 0.5 teaspoon fines herbs; 0.25 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg, divided; 1 (8 ounce) can tomato sauce; 0.5 cup red wine; 1 egg, beaten; 4 cups milk; 0.5 cup butter; 6 tablespoons all-purpose flour; ground white pepper, to taste; 1.5 cups freshly grated Parmesan cheese

Prep Time:

45 mins

Cook Time:

1 hr

Total Time:

1 hr 45 mins

Servings:

8

Yield:

1 9x13-inch moussaka

Jump to Nutrition Facts

Ingredients

3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt to taste
¼ cup olive oil
1 tablespoon butter
1 pound lean ground beef
2 onions, chopped
1 clove garlic, minced
ground black pepper to taste
2 tablespoons dried parsley
½ teaspoon fines herbs
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg, divided
1 (8 ounce) can tomato sauce
½ cup red wine
1 egg, beaten
4 cups milk
½ cup butter
6 tablespoons all-purpose flour
ground white pepper, to taste
1 ½ cups freshly grated Parmesan cheese

Directions

Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

Dotdash Meredith Food Studios
Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.

Dotdash Meredith Food Studios
Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

Dotdash Meredith Food Studios
Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

Dotdash Meredith Food Studios
Scald milk in a saucepan over medium heat.
At the same time, melt 1/2 cup butter in a large skillet over medium heat.

Dotdash Meredith Food Studios
Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.

Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Arrange a single layer of eggplant in the prepared baking dish.

Dotdash Meredith Food Studios
Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.

Dotdash Meredith Food Studios

Dotdash Meredith Food Studios
Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.

Dotdash Meredith Food Studios
Bake in the preheated oven until bubbly and browned, about 1 hour.

Dotdash Meredith Food Studios
Serve hot and enjoy!

DOTDASH MEREDITH FOOD STUDIOS

Nutrition Facts (per serving)

567	Calories
39g	Fat
29g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 567
% Daily Value *
Total Fat 39g	51%
Saturated Fat 18g	92%
Cholesterol 123mg	41%
Sodium 1017mg	44%
Total Carbohydrate 29g	11%
Dietary Fiber 5g	19%
Total Sugars 14g
Protein 24g
Vitamin C 6mg	32%
Calcium 351mg	27%
Iron 3mg	16%
Potassium 742mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.