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Greek Eggplant Moussaka

Savory Greek Eggplant Moussaka: Comfort in Every Bite

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This Greek Eggplant Moussaka is a comforting dish full of rich flavors, perfect for family gatherings and delightful leftovers.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Greek
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 pound Ground Lamb or Beef Substitute ground turkey for a leaner option.
  • 1 medium Onion Shallots can be used for a milder flavor.
  • 2 cloves Garlic Fresh minced is ideal.
  • 1 cup Red Wine Optional; use broth for a non-alcoholic version.
  • 1 can Crushed Tomatoes Main source of liquid and acidity.
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Cinnamon Adjust to taste.
  • 1 teaspoon Oregano Adjust to taste.
  • 1/4 teaspoon Nutmeg Adjust to taste, especially for the béchamel.
For the Eggplant
  • 2 large Eggplant Salt and drain to remove excess moisture.
For the Béchamel
  • 1/4 cup Flour Use gluten-free flour for a gluten-free version.
  • 4 tablespoons Butter
  • 2 cups Milk Use plant-based alternatives for dairy-free.
  • 2 large Eggs Remember to temper to prevent curdling.
  • to taste Salt
  • to taste Pepper
Optional Toppings
  • 1/4 cup Fresh Parsley Fragrant garnish.
  • 1/2 cup Cheese Feta or parmesan works wonderfully.

Equipment

  • baking dish
  • Skillet
  • saucepan
  • colander
  • whisk

Method
 

Preparation
  1. Slice the eggplant into ¼-inch thick rounds, sprinkle salt over them, and let drain for 30 minutes. Rinse, pat dry, arrange on a baking sheet, brush with oil, and roast at 400°F for 20 minutes.
  2. In a skillet, heat olive oil over medium-high heat. Brown ground meat for 5-7 minutes. Add onion and garlic, sauté until softened. Stir in crushed tomatoes, tomato paste, and spices, then simmer for 20 minutes.
  3. In a saucepan, melt butter, whisk in flour for 2 minutes. Gradually add warm milk, whisking until thickens. Remove from heat, mix in tempered eggs, and season.
  4. In a greased baking dish, layer half of the roasted eggplant, spread the meat sauce, top with remaining eggplant, and pour béchamel over everything.
  5. Bake at 350°F for 45-50 minutes until golden brown. Let rest for 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Patience is key! Let the moussaka rest for 15 minutes to help the layers set.

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