Recipe details
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Moussaka
2h 30min
8 servings
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Balkan Moussaka is a delicious and comforting layered casserole that combines tender eggplant, savory ground meat, and a creamy béchamel sauce. This classic dish is a staple in many Balkan countries, with each region adding its own unique twist. The eggplant is lightly fried before being layered with a flavorful meat sauce and topped with a velvety béchamel. Baked to perfection, this hearty casserole is a perfect meal for any occasion.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
8 g
Allergen Content
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Eggs
Milk
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Ingredients
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Steps
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Prepare eggplant
Slice the eggplant into 1/2-inch thick rounds. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to release excess moisture. Rinse the eggplant slices and pat them dry with paper towels.
Fry eggplant
In a large skillet, heat 1/4 cup of olive oil over medium heat. Fry the eggplant slices in batches until lightly browned on both sides. Remove the eggplant slices from the skillet and set them aside.
Chop vegetables
Peel and chop the onions. Peel and mince the garlic cloves.
Cook ground beef
In the same skillet, heat the remaining 1/4 cup of olive oil over medium heat. Add the chopped onions and minced garlic. Sauté for 5 minutes or until the onions are softened and translucent. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink.
Add tomato sauce and seasonings
Stir in the tomato sauce, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the meat sauce for 10 minutes, stirring occasionally.
Prepare béchamel sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook the sauce, stirring frequently, until it thickens and coats the back of a spoon. Remove the sauce from the heat and let it cool slightly.
Add eggs and seasonings to béchamel
In a small bowl, beat the eggs. Gradually whisk the beaten eggs into the cooled béchamel sauce. Stir in the nutmeg, remaining 1/2 teaspoon of salt, and remaining 1/2 teaspoon of black pepper.
Preheat oven
Preheat the oven to 375°F (190°C).
Assemble moussaka
In a 9x13 inch baking dish, layer half of the fried eggplant slices. Spread the meat sauce evenly over the eggplant. Layer the remaining eggplant slices on top of the meat sauce. Pour the béchamel sauce over the top layer of eggplant, spreading it evenly.
Bake moussaka
Bake the moussaka for 45-50 minutes or until the top is golden brown and bubbly.
Let stand and serve
Remove the Balkan Moussaka from the oven and let it stand for 10-15 minutes before serving.
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