Authentic Homemade Moussaka Recipe

Ingredients

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
• salt to taste
• 0.25 cup olive oil
• 1 tablespoon butter
• 1 pound lean ground beef
• 2 onions, chopped
• 1 clove garlic, minced
• ground black pepper to taste
• 2 tablespoons dried parsley
• 0.5 teaspoon fines herbs
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg, divided
• 1 (8 ounce) can tomato sauce
• 0.5 cup red wine
• 1 egg, beaten
• 4 cups milk
• 0.5 cup butter
• 6 tablespoons all-purpose flour
• ground white pepper, to taste
• 1.5 cups freshly grated Parmesan cheese

Instructions

1. Prepare the eggplant by salting the slices and letting them rest on paper towels for 30 minutes to remove excess moisture. Pat dry thoroughly.
2. Heat olive oil in a skillet over high heat. Fry the eggplant slices until golden brown, about 2-3 minutes per side. Transfer to paper towels to drain.
3. In a large skillet, melt 1 tablespoon of butter over medium heat. Add ground beef, onions, and garlic; season with salt and pepper. Cook until the beef is browned, approximately 8-10 minutes.
4. Stir in parsley, fines herbs, cinnamon, and 1/4 teaspoon of nutmeg. Pour in tomato sauce and wine; combine well. Reduce heat and simmer for 20 minutes. Remove from heat and stir in the beaten egg.
5. In a saucepan, scald the milk over medium heat. Watch carefully to prevent burning.
6. While the milk is heating, melt 1/2 cup of butter in a separate large skillet over medium heat.
7. Gradually whisk flour into the melted butter until smooth, creating a roux. Lower the heat and slowly pour in the scalded milk, whisking continuously until the sauce thickens. Season the béchamel sauce with salt and white pepper.
8. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
9. Arrange a single layer of fried eggplant slices in the prepared baking dish, covering the bottom.
10. Spread the meat sauce evenly over the eggplant layer, then sprinkle 1/2 cup of Parmesan cheese on top. Add the remaining eggplant slices and sprinkle with another 1/2 cup of cheese.
11. Pour the béchamel sauce generously over the top layer and sprinkle with the remaining 1/4 teaspoon of nutmeg. Sprinkle the remaining cheese evenly over the béchamel.
12. Bake in the preheated oven until golden brown and bubbly, about 1 hour. Check for doneness by inserting a knife into the center; it should come out clean.
13. Allow the moussaka to cool slightly before slicing and serving. Enjoy this authentic Greek masterpiece!

Nutrition

• Calories: 567 kcal
• Fat Content: 39 g
• Fiber Content: 5 g
• Sugar Content: 14 g
• Sodium Content: 1017 mg
• Protein Content: 24 g
• Cholesterol Content: 123 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 18 g
• Unsaturated Fat Content: 0 g