Ingredients with Measurements:
- 2 large eggplants, sliced into rounds
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- 1/4 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
Special Equipment Needed:
- Baking dish (9x13 inch)
- Large skillet
- Whisk
- Mixing bowl
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Arrange the eggplant slices on a baking sheet and brush with olive oil. Bake for 20-25 minutes or until tender.
3. In a large skillet, cook the ground beef over medium heat until browned. Add the onion and garlic and cook until softened.
4. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, nutmeg, salt, and pepper. Simmer for 10 minutes.
5. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk and nutmeg. Cook until the sauce thickens, stirring constantly.
6. Spread half of the eggplant slices in the bottom of the baking dish. Top with half of the meat mixture. Repeat with the remaining eggplant and meat mixture.
7. Pour the white sauce over the top of the meat mixture. Sprinkle with Parmesan cheese.
8. Beat the egg in a mixing bowl and pour over the top of the cheese.
9. Bake for 45-50 minutes or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 384
Fat: 25g
Carbohydrates: 18g
Protein: 22g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Zucchini or potatoes can be substituted for eggplant.
- Feta cheese can be used instead of Parmesan cheese.
Variations:
- Add a layer of sliced potatoes or zucchini to the dish.
- Use a mixture of ground beef and lamb for a more traditional moussaka.
- Add a layer of sliced tomatoes on top of the eggplant before adding the meat mixture.
Tips and Tricks:
- Salting the eggplant slices before baking can help remove excess moisture.
- Let the moussaka cool for 10-15 minutes before serving to allow the layers to set.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 15-20 minutes or until heated through.
Presentation Ideas:
Serve on a platter with a sprinkle of fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Greek salad
- Roasted vegetables
- Rice pilaf
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Rice pilaf
Troubleshooting Advice:
- If the moussaka is too watery, try salting the eggplant slices before baking to remove excess moisture.
- If the cheese on top is not browning, broil for a few minutes until golden brown.
Food Safety Advice:
- Make sure the meat is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Moussaka is a traditional Greek dish that is typically made with layers of eggplant, ground meat, and a creamy white sauce. It is believed to have originated in the Middle East and was brought to Greece during the Ottoman Empire.
Flavor Profiles:
Savory, meaty, creamy, and slightly sweet.
Serving Suggestions:
Serve with a side of Greek salad and crusty bread.
Related Categories
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Region: Greek
Taste: Savory, Rich, Hearty, Comforting, Aromatic, Flavorful