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Moussaka

Prep Time 25 minutes
Cook Time 40 minutes
Resting time 10 minutes
Servings 2 servings
Calories 1198kcal

Ingredients

EGGPLANT

  • 1.25 lb Eggplant (peeled) 1/4 inch thick slices
  • 1/4 tsp Salt
  • 2 slices Crusty bread
  • 2 tbsp Extra-virgin olive oil
  • 1/2 tsp Dried oregano

FILLING

  • 1 TBSP Extra-virgin olive oil
  • 1/2 cup Onion diced
  • 2 cloves Garlic minced
  • 10 oz Ground beef
  • 1/3 cup Red wine
  • 8 oz Crushed tomatoes
  • 2 TBSP Tomato paste
  • 1 cup Beef broth
  • 1 tsp Beef bouillon powder
  • 1 Bay leaf
  • 1 tsp Sugar
  • 1 tsp Dried oregano
  • 1/4 tsp Ground cinnamon
  • 1/2 tsp Salt

BECHAMEL SAUCE

  • 3 TBSP Butter
  • 3 TBSP All-purpose flour
  • 1.5 cups Milk
  • 1/3 cup Parmesan cheese grated
  • 1/8 tsp Ground nutmeg
  • 1/4 cup Seasoned Panko bread crumbs

Cucumber Lime Mocktail

  • 16 oz Sparkling water cold
  • 1 TBSP Lime juice
  • 2 TBSP Fresh mint
  • 2 TBSP Maple syrup
US Customary - Metric

Instructions

  • Mix together the ingredients for the cucumber mint mocktail. Refrigerate until ready to serve.
  • Preheat oven to 450° F (240° C).
  • Prep eggplant: Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant. Leave to sweat for 30 minutes. See notes. While sweating, prep ingredients and make Meat Sauce.
  • Prep onion and garlic for meat sauce per instruction above.
  • Make meat sauce: Heat olive oil in a large skillet or pot over high heat. Add the garlic and onion and cook for 2 minutes. Add the beef and cook until browned, using a spatula to break it up as you go. Add wine, cook for 2 minutes or until the alcohol smell is gone. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
  • Bake eggplant for 15 - 20 minutes or until lightly browned and softened. While baking, make bechamel sauce.
  • Make bechamel sauce: Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. Continue stirring constantly while slowly adding the milk. Cook, stirring regularly, for another 3 to 5 minutes or until thickened enough to coat the back of a wooden spoon. Remove from the heat and whisk in cheese, nutmeg, and a pinch of salt and pepper. Allow to cool for 5 minutes. Cover with lid and set aside.
  • Once the eggplant is cooked, remove from oven and set aside to cool slightly
  • Lower oven to 350°F (180° C).
  • Assemble Moussaka: Layer the eggplant in the bottom of an appropriately sized baking dish or oven-safe container, then cover with all of the Meat Sauce. Top with remaining eggplant, then pour over the Béchamel Sauce and sprinkle the top with breadcrumbs.
  • Bake for 30 - 40 minutes or until golden brown. Let sit for 10 minutes.
  • Drizzle bread with oil and season with oregano. Toast until golden brown.
  • Serve: Enjoy the moussaka with bread and cucumber mocktail.
    Portion and save any remaining for future use.

Notes

Wrap leftovers tight and freeze or use them during the week.
Pro Tip: Salting eggplant and letting it sit draws out moisture and bitterness.

Nutrition

Calories: 1198kcal | Carbohydrates: 75g | Protein: 46g | Fat: 78g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 179mg | Sodium: 2287mg | Potassium: 2143mg | Fiber: 14g | Sugar: 43g | Vitamin A: 1752IU | Vitamin C: 28mg | Calcium: 638mg | Iron: 8mg