Authentic Moussaka
Total Time: 1 hour 10 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6
Description: This delightful dish is a wonderful alternative for those who adore lasagna but are looking to reduce their carbohydrate intake. With tender layers of grilled eggplant, savory meat sauce, and a creamy topping, it brings a taste of Europe to your table. To streamline the preparation, consider using a George Foreman grill or similar appliance for the eggplant slices, or opt for pre-sliced and grilled eggplant from the store. For an added touch of richness, I recommend using light sour cream.
Ingredients:
- 2 medium eggplants
- Olive oil flavored cooking spray
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 500 grams lean ground beef
- 1 can (400 grams) chopped tomatoes
- ¾ teaspoon ground nutmeg, divided
- ¾ cup fresh flat leaf parsley, chopped, divided
- ½ cup fresh Parmesan cheese, grated
- 300 grams sour cream
- 1 large egg
Instructions:
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Preheat the Oven: Begin by preheating your oven to 190 degrees Celsius (375 degrees Fahrenheit).
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Prepare the Eggplants: If you’re using fresh eggplants, spray a baking dish with olive oil cooking spray. Slice the eggplants into ½ cm thick rounds and also spray them lightly with the olive oil spray. Arrange the slices in a single layer in the baking dish. Bake the eggplant slices in the preheated oven for about 20 minutes, or until they are tender and slightly golden.
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Cook the Meat Sauce: While the eggplant is baking, heat a saucepan over medium heat and spray it with a bit of olive oil. Add the chopped onion and minced garlic to the pan and sauté until the onion becomes translucent and fragrant. Add the lean ground beef to the saucepan, breaking it up with a spoon as it cooks. Brown the beef thoroughly, ensuring it is fully cooked.
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Simmer the Sauce: Once the beef is browned, stir in the chopped tomatoes and ¼ teaspoon of the ground nutmeg. Let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
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Prepare the Cheese and Sour Cream Mixture: In a separate bowl, combine the grated Parmesan cheese with ¼ cup of the chopped parsley and ¼ teaspoon of the remaining ground nutmeg. In another bowl, mix the sour cream with the remaining parsley, the remaining nutmeg, and the beaten egg. Stir until well combined.
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Assemble the Moussaka: Begin layering your dish by placing half of the baked eggplant slices at the bottom of a baking dish. Pour the meat sauce evenly over the eggplant slices. Sprinkle the Parmesan cheese mixture over the meat sauce. Next, layer the remaining eggplant slices on top of the meat and cheese. Finally, spread the sour cream mixture evenly over the top.
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Bake: Place the assembled dish in the oven and bake for 40 minutes, or until the top is golden brown and bubbly.
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Serve: Allow the moussaka to cool slightly before serving. This will help the layers set and make for easier serving.
Enjoy your homemade Moussaka, a rich and satisfying meal that’s sure to please everyone at the table!
Nutritional Information (per serving):
- Calories: 353.9 kcal
- Fat: 21 g
- Saturated Fat: 10.7 g
- Cholesterol: 115.2 mg
- Sodium: 228.3 mg
- Carbohydrates: 18 g
- Fiber: 7.6 g
- Sugar: 7.2 g
- Protein: 25.1 g
Keywords: Meat, European, Easy, Inexpensive, Low-Carb
