Ingredients with Measurements:
- 2 large eggplants, sliced lengthwise
- 1/4 cup olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 lb. ground beef
- 1 can (14 oz.) diced tomatoes
- 1/4 cup tomato paste
- 1 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled Manouri cheese
- 2 eggs
- 1 cup milk
- 1/4 cup all-purpose flour
- 2 tbsp. butter
Special equipment needed:
- Baking dish (9x13 inches)
- Large skillet
- Whisk
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the eggplant slices on a baking sheet and brush them with olive oil. Bake for 15-20 minutes, or until tender.
3. In a large skillet, sauté the onion and garlic in olive oil until softened.
4. Add the ground beef and cook until browned.
5. Stir in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 10-15 minutes.
6. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, and Manouri cheese.
7. In a separate bowl, whisk together the eggs, milk, flour, and butter.
8. Spread half of the eggplant slices in the bottom of the baking dish.
9. Spoon half of the meat mixture over the eggplant.
10. Sprinkle half of the breadcrumb mixture over the meat.
11. Repeat the layers with the remaining eggplant, meat, and breadcrumb mixtures.
12. Pour the egg and milk mixture over the top of the moussaka.
13. Bake for 45-50 minutes, or until the top is golden brown and the filling is set.
14. Let the moussaka cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 24g
Protein: 27g
Sodium: 540mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of ground beef.
- Feta cheese can be substituted for Manouri cheese.
Variations:
- Add sliced potatoes to the layers for a heartier moussaka.
- Use zucchini or yellow squash instead of eggplant.
- Make a vegetarian version by omitting the meat and adding more vegetables, such as mushrooms and bell peppers.
Tips and tricks:
- Salting the eggplant slices before baking can help remove excess moisture.
- Letting the moussaka cool for a few minutes before serving will make it easier to slice.
- Leftover moussaka can be reheated in the oven or microwave.
Storage instructions:
Leftover moussaka can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the moussaka in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the moussaka on a platter garnished with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
- Serve with a Greek salad and crusty bread.
- Pair with a red wine, such as a Syrah or Cabernet Sauvignon.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the moussaka is too watery, try salting the eggplant slices before baking to remove excess moisture.
- If the top is not browning, increase the oven temperature or broil for a few minutes.
Food safety advice:
- Make sure to cook the ground beef 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 béchamel sauce. It is believed to have originated in the Middle East and was brought to Greece by the Ottoman Empire.
Flavor profiles:
Savory, meaty, cheesy, with a hint of sweetness from the cinnamon.
Serving suggestions:
Serve the moussaka hot with a side of Greek salad and crusty bread.
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