A traditional Greek layered casserole with roasted eggplant, rich meat sauce made with ground beef or lamb, and creamy béchamel sauce. This hearty comfort dish is perfect for family dinners and specia... show more
mediterranean
greek
Nutrition
Provides substantial protein from meat and dairy, moderate carbohydrates from vegetables and flour, with high saturated fat content from butter and cheese.
| Calories | 533 kcal |
| Energy | 2233 kJ |
| Protein | 31 g |
| Total Fat | 37 g |
| Saturated Fat | 16 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 14 g |
| Cholesterol | 97 mg |
| Carbohydrate | 20 g |
| Sugars | 11 g |
| Dietary Fibre | 4 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnermeal prepmain coursecasseroleoven and roastingfamily friendly
Moussaka (Greek Eggplant Lasagna)
RecipeTin Eats (Nagi)
6
servings
0
per serve
0
minutes
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Ingredients
Eggplant
Filling
Bechamel Sauce
Topping
Equipment
Parchment paper
Large pot
Saucepan
Baking Trays
Large colander
Wooden spoon
Baking dish
Whisk
Large skillet
Instructions
1
Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
2
Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
3
Preheat oven to 240C/450F.
4
Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
5
Bake 15 - 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.
6
Meat Sauce
Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
7
Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
8
Add wine, cook for 1.5 minutes or until alcohol smell is gone.
9
Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
10
Bechamel Sauce
Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
11
Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon.
12
Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
13
Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
14
Assemble
Lower oven to 180C/350F (all oven types).
Lower oven to 180C/350F (all oven types).
15
Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.
16
Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
17
Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
Moussaka (Greek Eggplant Lasagna)
RecipeTin Eats (Nagi)
6
servings
0
per serve
0
minutes
A traditional Greek layered casserole with roasted eggplant, rich meat sauce made with ground beef or lamb, and creamy béchamel sauce. This hearty comfort dish is perfect for family dinners and specia... show more
mediterranean
greek
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Eggplant
Filling
Bechamel Sauce
Topping
Equipment
Parchment paper
Large pot
Saucepan
Baking Trays
Large colander
Wooden spoon
Baking dish
Whisk
Large skillet
Instructions
1
Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant.
2
Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce.
3
Preheat oven to 240C/450F.
4
Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need 3 trays, work in batches), brush with oil.
5
Bake 15 - 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.
6
Meat Sauce
Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes.
7
Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go.
8
Add wine, cook for 1.5 minutes or until alcohol smell is gone.
9
Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
10
Bechamel Sauce
Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly.
11
Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon.
12
Remove from the stove and whisk in cheese, nutmeg, Vegeta/stock powder (or salt) and pepper.
13
Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
14
Assemble
Lower oven to 180C/350F (all oven types).
Lower oven to 180C/350F (all oven types).
15
Place half the eggplant in the bottom of a baking dish (I used my 26cm/9" Lodge skillet), then top with all the Filling.
16
Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs.
17
Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
dinnermeal prepmain coursecasseroleoven and roastingfamily friendly
Nutrition
Provides substantial protein from meat and dairy, moderate carbohydrates from vegetables and flour, with high saturated fat content from butter and cheese.
| Calories | 533 kcal |
| Energy | 2233 kJ |
| Protein | 31 g |
| Total Fat | 37 g |
| Saturated Fat | 16 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 14 g |
| Cholesterol | 97 mg |
| Carbohydrate | 20 g |
| Sugars | 11 g |
| Dietary Fibre | 4 g |
| Sodium | 700 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
