Moussaka

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Prep Time: 45 minutes
Cook Time: 1 hour
Servings: 2
Calories: 733kcal

Ingredients

Moussaka

  • 2 Eggplant sliced thin into rounds
  • 1 TBSP Extra-virgin olive oil
  • 5 oz Ground lamb
  • ⅓ cup Onions chopped
  • 2 cloves Garlic minced
  • 14 oz Canned diced tomatoes
  • 1 tsp Dried oregano
  • ½ tsp Ground cinnamon
  • 2 TBSP Breadcrumbs
  • 2 TBSP Parmesan cheese grated
  • 1 Pita bread

Seasoning

  • Salt
  • Black pepper

Bechamel Sauce

  • 2 tsp Butter
  • 2 tsp All-purpose flour
  • 1 cup Milk
  • Fresh parsley for garnish (optional)

Greek Salad

  • 1 Cucumber sliced
  • 1 Tomato cut into wedges
  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Lemon juice to taste
  • Salt
  • Black pepper
  • 1/4 tsp Dried oregano to taste

Lemon Sparkling Water

  • 24 oz Sparkling Water
  • 4 slices Lemon
  • Ice cubes
US Customary - Metric

Instructions

  • Prep all ingredients per the instructions above.
  • Prepare oven and eggplant: Preheat oven to 375°F (190°C). Place eggplant slices on a baking sheet, sprinkle with salt, and let sit for 15 minutes. Rinse and pat dry. Then place on a baking sheet in a single layer and cook in the oven for 15 minutes. Set aside.
  • Cook meat filling: Heat olive oil in a skillet over medium heat. Add lamb, onion, and garlic; cook until lamb is browned. Stir in diced tomato, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
  • Make béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour. Gradually whisk in milk until smooth and thickened. Season with salt and pepper.
  • Assemble moussaka: Grease a baking dish with olive oil. Layer half the eggplant, then the meat mixture, and top with remaining eggplant. Top with béchamel sauce, breadcrumbs, and Parmesan.
  • Bake: Bake for 40 minutes, until golden and bubbly. Let cool slightly before serving. Garnish with parsley if desired.
  • In a large bowl, combine the cucumber and tomato. In a small bowl, whisk together the extra virgin olive oil, lemon, salt, pepper, oregano. Drizzle the dressing over the salad and toss gently to combine.
  • Warm pita: Heat pita in a skillet until soft and warm. Cut into wedges.
  • Pour sparkling water over lemon slices, and serve with ice if desired.
  • Serve the moussaka with pita, greek salad and lemon sparkling water.

Nutrition

Calories: 733kcal | Carbohydrates: 77g | Protein: 30g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 533mg | Potassium: 2270mg | Fiber: 20g | Sugar: 33g | Vitamin A: 1346IU | Vitamin C: 53mg | Calcium: 452mg | Iron: 6mg

Moussaka

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 45 minutes
Cook Time 1 hour
Servings 2
Calories 733 kcal

Ingredients
 
 

Moussaka

  • 2 Eggplant sliced thin into rounds
  • 1 TBSP Extra-virgin olive oil
  • 5 oz Ground lamb
  • ⅓ cup Onions chopped
  • 2 cloves Garlic minced
  • 14 oz Canned diced tomatoes
  • 1 tsp Dried oregano
  • ½ tsp Ground cinnamon
  • 2 TBSP Breadcrumbs
  • 2 TBSP Parmesan cheese grated
  • 1 Pita bread

Seasoning

  • Salt
  • Black pepper

Bechamel Sauce

  • 2 tsp Butter
  • 2 tsp All-purpose flour
  • 1 cup Milk
  • Fresh parsley for garnish (optional)

Greek Salad

  • 1 Cucumber sliced
  • 1 Tomato cut into wedges
  • 1 tsp Extra-virgin olive oil
  • 1/2 tsp Lemon juice to taste
  • Salt
  • Black pepper
  • 1/4 tsp Dried oregano to taste

Lemon Sparkling Water

  • 24 oz Sparkling Water
  • 4 slices Lemon
  • Ice cubes

Instructions
 

  • Prep all ingredients per the instructions above.
  • Prepare oven and eggplant: Preheat oven to 375°F (190°C). Place eggplant slices on a baking sheet, sprinkle with salt, and let sit for 15 minutes. Rinse and pat dry. Then place on a baking sheet in a single layer and cook in the oven for 15 minutes. Set aside.
  • Cook meat filling: Heat olive oil in a skillet over medium heat. Add lamb, onion, and garlic; cook until lamb is browned. Stir in diced tomato, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
  • Make béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour. Gradually whisk in milk until smooth and thickened. Season with salt and pepper.
  • Assemble moussaka: Grease a baking dish with olive oil. Layer half the eggplant, then the meat mixture, and top with remaining eggplant. Top with béchamel sauce, breadcrumbs, and Parmesan.
  • Bake: Bake for 40 minutes, until golden and bubbly. Let cool slightly before serving. Garnish with parsley if desired.
  • In a large bowl, combine the cucumber and tomato. In a small bowl, whisk together the extra virgin olive oil, lemon, salt, pepper, oregano. Drizzle the dressing over the salad and toss gently to combine.
  • Warm pita: Heat pita in a skillet until soft and warm. Cut into wedges.
  • Pour sparkling water over lemon slices, and serve with ice if desired.
  • Serve the moussaka with pita, greek salad and lemon sparkling water.

Nutrition

Calories: 733kcalCarbohydrates: 77gProtein: 30gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 81mgSodium: 533mgPotassium: 2270mgFiber: 20gSugar: 33gVitamin A: 1346IUVitamin C: 53mgCalcium: 452mgIron: 6mg
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