Hey, I’m Jacob Allen from Beyond the Bayou Blog. Today, I’m excited to share a recipe that always warms my kitchen—Moussaka. It’s more than just cooking; it’s about remembering lazy Sunday mornings and family gatherings.
When I was young, my grandma made Moussaka whenever our family gathered for brunch. It was a simple yet delicious dish that brought everyone together. I loved helping out in the kitchen, whisking eggs and chopping veggies with my grandma.
Now, making Moussaka brings those childhood memories back to life. It’s about the moments spent with loved ones, sharing stories and laughter over a comforting meal. Let’s recreate those cherished memories together with this classic Moussaka recipe!
What is Moussaka And Is It Spicy?
Moussaka is a traditional Greek dish consisting of layers of eggplant, spiced meat sauce, and a creamy béchamel topping, baked until golden and bubbly.
Moussaka is typically seasoned with spices like cinnamon and nutmeg, but it’s not traditionally spicy-hot. Adjust the seasoning to your taste preferences.
Moussaka Recipe
Equipment
- Baking Dish
- Skillet
- Saucepan
- Baking sheet
- Measuring Cups
- Measuring Spoons
Ingredients
- 2 Eggplants sliced
- 1 lb Ground lamb or beef
- 1 Onion finely chopped
- 2 Cloves Garlic minced
- 1 Can 14 oz Crushed tomatoes
- 1/2 Cup Red wine
- 1/4 Cup Olive oil
- 2 Tbsp Tomato paste
- 1 Tsp Cinnamon
- 1 Tsp Ground nutmeg
- Salt and Pepper to taste
- 1/4 Cup Fresh parsley chopped
- 1/4 Cup Butter
- 1/4 Cup All-purpose flour
- 2 Cups Milk
- 1/4 Tsp Ground nutmeg
- 1/2 Cup Grated Parmesan cheese
- 1 Egg beaten
Instructions
- Preheat oven to 375°F (190°C).
- Place eggplant slices on a baking sheet, brush with olive oil, and bake for 20 minutes until softened. Set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened.
- Add ground meat, cook until browned. Stir in crushed tomatoes, tomato paste, red wine, cinnamon, nutmeg, salt, and pepper. Simmer for 20 minutes, then stir in parsley. Remove from heat.
- In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add milk, stirring constantly until thickened. Stir in nutmeg and Parmesan cheese. Remove from heat and stir in beaten egg.
- In a greased baking dish, layer half of the eggplant slices. Top with meat sauce, then layer with remaining eggplant slices. Pour over the milk mixture.
- Bake uncovered for 45 minutes or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
- Ensure the eggplant slices are properly baked beforehand to ensure they are tender in the final dish.
- Letting the Moussaka stand after baking allows it to set and makes it easier to slice.
Nutrition
Time For My Personal Tips!
- Soaking Eggplant: If you find eggplant bitter, soak slices in salted water for 30 minutes before baking.
- Layering: Ensure even layers of eggplant and meat sauce to balance flavors.
- Creamy Topping: Whip the béchamel vigorously to ensure a smooth and creamy texture.
- Browning: For a golden top, broil for a few minutes after baking.
- Make Ahead: Moussaka improves in flavor when made a day ahead and reheated before serving.
Variations:
- Vegetarian Moussaka: Substitute the meat with lentils or more vegetables like zucchini and mushrooms.
- Seafood Moussaka: Replace meat with layers of cooked shrimp or crabmeat.
- Middle Eastern Twist: Add a layer of spiced chickpeas between the meat sauce and eggplant.
