⏱ 1 hr 45 min 💰 ~$3.00 / serving 🥗 18 ingredients

Moussaka

Name: Moussaka
Prep time: 42 min
Cook time: 1 h 3 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Everyday
Ingredients: 125 g Butter; 2 tbsp Dried parsley; 3 pcs Eggplant; 1 pcs Eggs; 1 pcs Garlic clove; 450 g Ground beef; 0.3 tsp Cinnamon; 0.5 tsp Ground nutmeg; 1 L Milk; 60 ml Olive oil; 2 pcs Onion; 150 g Parmesan; 125 ml Red wine; 1 tsp Salt; 400 g Tomato sauce; 6 tbsp Wheat flour; 1 tsp White pepper; 1 tsp Whole black peppercorn

✓ Nut-Free

Contains statutory allergens: Milk / dairy, Eggs, Sulphites, Gluten

👥 Servings

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Ingredients (18)

Tap to check off

Butter

125 g

Dried parsley

2 tbsp

Eggplant

3 pcs

Eggs

1 pcs

Garlic clove

1 pcs

Ground beef

450 g

Cinnamon

0.3 tsp

Ground nutmeg

0.5 tsp

Milk

1 L

Olive oil

60 ml

Onion

2 pcs

Parmesan

150 g

Red wine

125 ml

Salt

1 tsp

Tomato sauce

400 g

Wheat flour

6 tbsp

White pepper

1 tsp

Whole black peppercorn

1 tsp

Instructions (13)

Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

Eggplant 3 pcsSalt 1 tsp

Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.

Olive oil 60 mlEggplant 3 pcs

Melt some butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

Ground beef 450 gOnion 2 pcsGarlic clove 1 pcsSalt 1 tspWhole black peppercorn 1 tsp

Add parsley, cinnamon, and nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

Dried parsley 2 tbspCinnamon 0.3 tspGround nutmeg 0.3 tspRed wine 125 mlEggs 1 pcsTomato sauce 400 g

Scald milk in a saucepan over medium heat.

Milk 1 L

At the same time, melt butter in a large skillet over medium heat.

Butter 125 g

Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.

Wheat flour 6 tbspMilk 1 LSalt 1 tspWhite pepper 1 tsp

Preheat the oven to 175 degrees C (350 degrees F). Grease a baking dish.

Arrange a single layer of eggplant in the prepared baking dish.

Cover eggplant with meat sauce, then sprinkle some Parmesan cheese on top. Cover with remaining eggplant and sprinkle Parmesan cheese on top.

Parmesan 75 g

Pour béchamel sauce on top and sprinkle with remaining nutmeg. Cover with remaining cheese

Ground nutmeg 0.3 tspParmesan 75 g

Bake in the preheated oven until bubbly and browned, about 1 hour.

Serve hot and enjoy!