Ingredients with Measurements:
- 1 lb ground beef
- 2 large potatoes, thinly sliced
- 1 large eggplant, thinly sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
Special equipment needed:
- Baking dish (9x13 inches)
- Skillet
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, cook the ground beef over medium heat until browned. Drain the excess fat and set aside.
3. In the same skillet, add the onion and garlic and cook until softened.
4. Add the diced tomatoes, oregano, basil, cinnamon, salt, and pepper. Stir to combine and cook for 5 minutes.
5. In a separate saucepan, heat the olive oil over medium heat. Add the flour and whisk until smooth.
6. Gradually add the milk, whisking constantly, until the mixture thickens.
7. Add the nutmeg and Parmesan cheese. Stir to combine and remove from heat.
8. In the baking dish, layer the sliced potatoes, eggplant, and beef mixture.
9. Pour the cheese sauce over the top and spread evenly.
10. Brush the beaten egg over the top of the cheese sauce.
11. Bake for 45-50 minutes, or until the top is golden brown and the potatoes are tender.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 24g
Carbohydrates: 25g
Protein: 28g
Sodium: 540mg
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or turkey.
- Eggplant can be substituted with zucchini or yellow squash.
- Parmesan cheese can be substituted with feta cheese.
Variations:
- Add a layer of sliced tomatoes on top of the beef mixture.
- Use sweet potatoes instead of regular potatoes.
- Add a layer of sliced bell peppers on top of the eggplant.
Tips and tricks:
- Make sure to slice the potatoes and eggplant thinly for even cooking.
- Use a mandoline slicer for easier and more consistent slicing.
- Let the moussaka cool for 10-15 minutes before serving to allow the cheese sauce to set.
Storage instructions:
Store leftover moussaka in an airtight container 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 the moussaka on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or fresh thyme.
Pairings:
Serve with a Greek salad and crusty bread.
Suggested side dishes:
Roasted vegetables or garlic bread.
Troubleshooting advice:
If the cheese sauce is too thick, add more milk to thin it out.
Food safety advice:
Make sure to cook the beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Moussaka is a traditional Greek dish that is typically made with eggplant, ground lamb, and a creamy béchamel sauce.
Flavor profiles:
Savory, meaty, and slightly sweet from the cinnamon.
Serving suggestions:
Serve hot with a side salad and crusty bread.
Related Categories
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Region: Greek
Taste: Savory, Rich, Hearty, Comforting, Umami