Ingredients with Measurements:
- 2 large potatoes, sliced into 1/4 inch rounds
- 1 eggplant, sliced into 1/4 inch rounds
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 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
Special equipment needed:
- Large skillet
- Baking dish (9x13 inch)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced potatoes and eggplant and cook until lightly browned on both sides, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil and sauté the chopped onion and minced garlic until softened, about 3 minutes.
4. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
5. Stir in the diced tomatoes, dried oregano, dried basil, ground cinnamon, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
6. In a separate saucepan, melt 1/4 cup of butter over medium heat. Whisk in the all-purpose flour until smooth.
7. Gradually whisk in the milk, stirring constantly, until the mixture thickens.
8. Stir in the ground nutmeg and grated Parmesan cheese.
9. Spread half of the cooked potato and eggplant slices in the bottom of a 9x13 inch baking dish.
10. Spoon the beef mixture over the potato and eggplant slices.
11. Layer the remaining potato and eggplant slices on top of the beef mixture.
12. Pour the Parmesan cheese sauce over the top of the potato and eggplant slices.
13. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the sauce is bubbly.
14. Let the moussaka cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 22g
Protein: 24g
Sodium: 510mg
Sugar: 6g
Substitutions for ingredients:
- Ground lamb can be substituted for ground beef.
- Zucchini can be substituted for eggplant.
- Feta cheese can be substituted for Parmesan cheese.
Variations:
- Add sliced bell peppers to the beef mixture.
- Use sweet potatoes instead of regular potatoes.
- Add a layer of sliced tomatoes on top of the beef mixture.
Tips and tricks:
- Make sure to slice the potatoes and eggplant thinly so they cook evenly.
- Use a mandoline slicer for even slices.
- Let the moussaka cool for 10 minutes before serving to allow the sauce to thicken.
Storage instructions:
Store leftover moussaka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the moussaka in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the moussaka on a platter with a sprinkle of fresh parsley on top.
Garnishes:
Sprinkle chopped fresh parsley or crumbled feta cheese on top of the moussaka.
Pairings:
Serve the moussaka with a Greek salad and crusty bread.
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the moussaka is too dry, add a little more tomato sauce to the beef mixture.
Food safety advice:
Make sure to cook the ground 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 layers of eggplant, ground lamb, and a creamy béchamel sauce.
Flavor profiles:
The flavors in this dish are savory, slightly sweet, and creamy.
Serving suggestions:
Serve the moussaka with a side of tzatziki sauce and a glass of red wine.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek
Taste: Savory, Rich, Herby, Tangy, Comforting