MoussakaEggplant and Beef Casserole

Name: Moussaka (Eggplant and Beef Casserole)
Prep time: 50 min
Cook time: 1 h 20 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Greece
Ingredients: 900 g Eggplant (cut into thick slices); 500 g Potato (peeled and sliced); 50 ml Extra Virgin Olive Oil; 4 g Salt; 1 g Black Pepper; 600 g Ground Beef; 200 g Onion (finely chopped); 15 g Garlic (minced); 500 g Tomato Sauce; 40 g Tomato Paste; 30 ml Extra Virgin Olive Oil; 5 g Salt; 2 g Black Pepper; 60 g Unsalted Butter; 60 g All-Purpose Flour; 600 ml Whole Milk (warmed); 2 pcs Egg (lightly beaten); 1 g Nutmeg Powder; 2 g Salt; 30 g Parmesan (finely grated); 10 g Parmesan (finely grated)

This Greek-style moussaka layers roasted eggplant and potato with a tomato-beef sauce and béchamel. Baking and resting the casserole gives it a golden top and clean slices.

Prep

50m

Cook

1h 20m

Serves

Estimated

Nutrition

Per serving

734kcal

Calories

32g

Protein

48g

Fat

48g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Layers

0.9kg
Eggplant (cut into thick slices)
500g
Potato (peeled and sliced)
50ml
Extra Virgin Olive Oil
4g
Salt
1g
Black Pepper

Meat Sauce

600g
Ground Beef
200g
Onion (finely chopped)
15g
Garlic (minced)
500g
Tomato Sauce
40g
Tomato Paste
30ml
Extra Virgin Olive Oil
5g
Salt
2g
Black Pepper

Béchamel

60g
Unsalted Butter
60g
All-Purpose Flour
600ml
Whole Milk (warmed)
2pcs
Egg (lightly beaten)
1g
Nutmeg Powder
2g
Salt
30g
Parmesan (finely grated)

Topping

10g
Parmesan (finely grated)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Heat the oven to 200°C (392°F). Arrange the eggplant and potato on baking trays, brush with the extra virgin olive oil, and season with the salt and black pepper. Roast until tender and lightly golden, turning once.
02
Heat the extra virgin olive oil in a wide pan. Add the onion and cook until soft, then stir in the garlic until fragrant.
03
Add the ground beef and cook, breaking it up, until browned and the meat reaches 71°C (160°F).
04
Stir in the tomato paste, then add the tomato sauce, salt, and black pepper. Simmer until thick and no longer watery.
05
Melt the unsalted butter in a saucepan. Whisk in the all-purpose flour, cook briefly, then gradually whisk in the warm whole milk.
06
Cook, whisking, until thick enough to coat a spoon. Remove from the heat and whisk in the salt, nutmeg powder, and Parmesan. Cool briefly, then whisk in the eggs.
07
Lower the oven to 180°C (356°F). Layer half of the potato and eggplant in a 23 x 33 cm (9 x 13-inch) baking dish, spread over the meat sauce, and cover with the remaining vegetables.
08
Spread the béchamel over the top and finish with the Parmesan.
09
Bake until deeply golden and the center reaches 74°C (165°F). Rest before slicing so the layers hold together.

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