Kittencal’s Classic Greek Moussaka Recipe
Overview
This delightful Greek Moussaka recipe, passed down through generations, offers a rich and savory blend of flavors that brings a taste of Greece to your table. Known for its comforting layers of eggplant, ground beef, and a creamy cheese sauce, this dish has earned its place as a family favorite. Whether you are preparing a cozy family dinner or entertaining guests, this moussaka is sure to impress.
Description
Having been born in Greece, I have experienced a variety of moussaka recipes throughout the years. This particular version is simple yet satisfying, making it a staple in my kitchen. I frequently prepare it for dinner parties, where it garners rave reviews every time. While traditional recipes often include a hint of cinnamon in the meat mixture, my family enjoys it without. For those interested, you may want to “sweat” the eggplant slices with a sprinkle of salt for about an hour before using them, enhancing their texture and flavor.
Recipe Details
| Preparation Time | Cooking Time | Total Time | Servings | Category | Rating |
|---|---|---|---|---|---|
| 1 hour | 45 minutes | 1 hour 45 minutes | 4 | Meat | 5.0 (150 Reviews) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 550.4 |
| Total Fat | 32.5 g |
| Saturated Fat | 17.1 g |
| Cholesterol | 176.5 mg |
| Sodium | 1564.7 mg |
| Total Carbohydrates | 31.9 g |
| Dietary Fiber | 11.6 g |
| Sugars | 11.5 g |
| Protein | 35.8 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Eggplants |
| 2 | Tablespoons Olive Oil |
| 1 | Pound Lean Ground Beef |
| 1 | Medium Onion, chopped |
| 2 | Cloves Garlic, minced |
| 1 | Can (15 oz) Tomato Sauce |
| 1 | Teaspoon Dried Oregano |
| 1/2 | Teaspoon Salt |
| To taste | Fresh Ground Black Pepper |
| 3 | Tablespoons Butter |
| 1/2 | Teaspoon Salt |
| To taste | Fresh Ground Black Pepper |
| 2 | Tablespoons Flour |
| 1/2 | Cup Half-and-Half Cream |
| 1 | Egg |
| 1/2 | Cup Parmesan Cheese, grated |
Instructions
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Prepare the Baking Dish: Begin by greasing a 9 x 9-inch baking pan. If you prefer a thicker casserole, consider using this smaller pan; otherwise, a 13 x 9-inch pan will work just as well.
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Prepare the Eggplants: Peel the eggplants and slice them into 1/4-inch thick slices. If you wish to reduce their bitterness, sprinkle the slices lightly with salt and let them sit for about 1 hour to draw out moisture.
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Broil the Eggplants: Brush a cookie sheet with olive oil. Coat each side of the eggplant slices with olive oil, then season them with salt and freshly ground black pepper. Arrange the slices on the cookie sheet and broil them until they are brown, turning them over halfway through the cooking process and brushing with additional oil if necessary. Repeat this step until all slices are done.
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Layer the Eggplant: In the prepared baking dish, arrange half of the broiled eggplant slices evenly across the bottom.
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Cook the Meat Mixture: In a large skillet, combine the lean ground beef and chopped onions. Cook over medium heat, stirring frequently, until the beef is no longer pink and the onions are soft. Drain any excess fat from the skillet.
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Add Flavor to the Meat: To the skillet, add the minced garlic, tomato sauce, dried oregano, 1/2 teaspoon of salt, and freshly ground black pepper to taste. Mix well, allowing the flavors to meld, then pour the meat mixture evenly over the layer of eggplant in the baking dish.
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Top with Remaining Eggplant: Arrange the remaining eggplant slices on top of the meat mixture, creating a lovely layered effect.
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Prepare the Cheese Sauce: In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour, followed by 1/2 teaspoon of salt and freshly ground black pepper to taste. Gradually stir in the half-and-half cream, continuing to cook and stir until the mixture thickens and bubbles.
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Incorporate the Egg and Cheese: In a small bowl, beat the egg. Slowly add a small amount of the hot cheese sauce to temper the egg, then mix it back into the saucepan. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
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Assemble the Moussaka: Pour the prepared cheese sauce evenly over the layered eggplant and meat mixture in the baking dish.
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Bake to Perfection: Place the baking dish in a preheated oven set to 350°F (175°C) and bake for approximately 45 minutes, or until the top is golden and bubbly.
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Serve and Enjoy: Once baked, allow the moussaka to cool for a few minutes before cutting it into squares. Serve warm and enjoy the delightful flavors of this classic dish.
Notes
- If you’re doubling the recipe to serve a larger crowd, it is best to prepare two separate casseroles rather than one larger one to ensure even cooking.
- Feel free to adjust the seasoning to suit your taste; adding cinnamon can provide a traditional twist if desired.
This Greek Moussaka is not only a fulfilling meal but also a celebration of flavors that captures the essence of Mediterranean cuisine, making it a perfect addition to your culinary repertoire. Enjoy sharing this dish with family and friends, and watch it become a beloved favorite in your home as it has in mine!
