1/3 Photos of Moussaka - Greek Casserole
3 hrs 30 mins
2 hrs 30 mins
This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum: http://www.recipezaar.com/bb/viewtopic.zsp?t=219564
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- 2/3 cup unsalted butter
- 1 cup all-purpose flour
- 6 cups milk, hot
- coarse salt
- black pepper
- 1/8 teaspoon nutmeg, freshly grated
- 6 whole eggs, beaten to mix
- 3 tablespoons olive oil, plus more for brushing eggplant
- 1 1/2 lbs lamb, ground
- 2 medium onions, chopped
- 3 garlic cloves, chopped
- 1/2 cup dry red wine
- 1/2 teaspoon cayenne pepper
- 2 teaspoons Greek oregano, dried
- 1 teaspoon cinnamon
- 56 ounces Italian-style tomatoes, chopped, drained
- 1 tablespoon tomato paste
- 1 pinch ground nutmeg
- 2 1/4 lbs baby eggplants, cut lengthwise into 1/4-inch thick slices
- black pepper
- 2Preheat oven to 375 degrees F.
- 3Toss the potatoes with the olive oil in a large bowl.
- 4Put them in a single layer on a baking sheet and season to taste.
- 5Roast until soft and starting to brown, about 35 minutes.
- 6Béchamel Sauce:.
- 7In a medium saucepan melt the butter over medium heat.
- 8Add flour and cook, stirring, about 2 minutes until it starts bubbling but does not color.
- 9Gradually whisk in the hot milk.
- 10Continue whisking for about 6 to 8 minutes until it thickens.
- 11Season with salt, pepper and nutmeg.
- 12Put the eggs in a large bowl.
- 13Whisk the béchamel sauce into the eggs.
- 14Continue whisking for a few minutes until the béchamel has cooled slightly (enough so that the eggs won't curdle).
- 15Cover bowl with plastic wrap.
- 16Make sure to place wrap directly on the surface of the sauce so a skin does not form.
- 17Set aside.
- 19Heat oil in a large, heavy-bottomed pot over medium-high heat.
- 20Add lamb and sauté until cooked through, breaking up with back of spoon, about 6 minutes.
- 21Add onion and garlic and sauté until tender, about 6 minutes.
- 22Add wine, cayenne pepper, and oregano and cook 2 minutes.
- 23Stir in cinnamon, tomatoes, tomato paste and nutmeg.
- 24Reduce heat to medium.
- 25Cover and simmer until sauce is very thick and reduced to about 6 cups, stirring occasionally, about 60-70 minutes.
- 26Season to taste with salt and pepper. Meanwhile, preheat the grill on medium-high heat.
- 27Brush the eggplant slices with oil and season with salt and pepper.
- 28Grill until cooked through and golden, about 2 minutes per side.
- 29Set aside.
- 30To Assemble:.
- 31Preheat oven to 400 degrees F.
- 32Coat a 14x10x2-inch glass baking dish with oil.
- 33Arrange potatoes in bottom of dish.
- 34Arrange half of eggplant slices over potatoes.
- 35Pour half of lamb sauce over.
- 36Arrange another layer of eggplant slices on top.
- 37Pour remaining sauce over.
- 38Pour béchamel sauce over moussaka, covering completely.
- 39Bake moussaka uncovered until bubbling around edges, about 1 hour or until topping is softly set and browned.
- 40Transfer baking dish to rack and let rest 20 minutes before slicing.
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Nutritional Facts for Moussaka - Greek Casserole
Serving Size: 1 (426 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 501.5
- Calories from Fat 281
- Total Fat 31.3 g
- Saturated Fat 13.5 g
- Cholesterol 179.9 mg
- Sodium 427.1 mg
- Total Carbohydrate 36.4 g
- Dietary Fiber 5.9 g
- Sugars 9.4 g
- Protein 19.4 g