Mama's Moussaka

Discover the heartwarming flavors of "Mama's Moussaka," a classic Mediterranean comfort dish that layers tender roasted eggplant, hearty ground beef or lamb infused with cinnamon and oregano, and velvety béchamel sauce. This recipe strikes the perfect balance between rustic and indulgent, with golden slices of parboiled potatoes forming a sturdy base and a rich Parmesan cheese topping baked to bubbly perfection. Enhanced with notes of red wine and tomato, this iconic Greek casserole is a labor of love well worth the effort. Perfect for feeding a family or impressing dinner guests, it’s best enjoyed warm with a crisp green salad and crusty bread on the side. Whether you’re craving a taste of home or an adventure for your palate, Mama's Moussaka delivers a timeless dish brimming with flavor and tradition.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 6

Ingredients

• 3 medium eggplants
• 4 tablespoons olive oil
• 500 grams ground beef or lamb
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 400 grams canned diced tomatoes
• 2 tablespoons tomato paste
• 100 ml red wine
• 0.5 teaspoons ground cinnamon
• 1 teaspoons dried oregano
• 2 teaspoons, or to taste salt
• 1 teaspoons, or to taste black pepper
• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 500 ml whole milk
• 50 grams grated Parmesan cheese
• 1 large egg
• 2 large potatoes

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the eggplants into 1/2 cm rounds. Sprinkle both sides with salt and set them aside in a colander for 20 minutes to draw out excess moisture, then rinse and pat them dry with a paper towel.

Step 3

Peel the potatoes, slice them into 1/2 cm rounds, and parboil them in salted water for 5 minutes. Drain and set them aside.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat and fry the eggplant slices in batches until softened and lightly golden on both sides. Add more oil as needed between batches. Once cooked, place them on a paper-towel-lined plate to drain excess oil.

Step 5

In the same skillet, heat another tablespoon of olive oil and sauté the chopped onion until translucent. Add the minced garlic and cook for 1 more minute.

Step 6

Incorporate the ground beef (or lamb) and cook until browned. Drain any excess fat.

Step 7

Stir in the red wine, letting it simmer for 2-3 minutes until slightly reduced. Add the canned diced tomatoes, tomato paste, cinnamon, and oregano. Season with salt and pepper and allow the mixture to simmer on low heat for 15 minutes, stirring occasionally.

Step 8

While the meat sauce is simmering, prepare the béchamel sauce. In a medium saucepan, melt the butter over low heat. Stir in the flour and cook, whisking constantly, for 2 minutes to create a roux.

Step 9

Gradually add the milk, whisking continuously to avoid lumps. Cook for 5-7 minutes over medium heat until the sauce thickens to a smooth consistency.

Step 10

Remove the béchamel from heat, stir in half the Parmesan cheese, and season with a pinch of salt. Allow to cool slightly and then whisk in the egg.

Step 11

In a greased 9x13-inch baking dish, layer the potato slices at the bottom. Next, add a layer of eggplant slices, followed by the meat sauce. Repeat with another layer of eggplant and meat sauce.

Step 12

Pour the béchamel sauce evenly over the top and sprinkle with the remaining Parmesan cheese.

Step 13

Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbling.

Step 14

Allow the Moussaka to rest for 15-20 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3486.2g)

Amount per serving	% Daily Value*
Calories	4148.8

Total Fat 268.3g	0%
Saturated Fat 105.7g	0%
Polyunsaturated Fat 13.0g
Cholesterol 903.9mg	0%
Sodium 7251.3mg	0%
Total Carbohydrate 270.1g	0%
Dietary Fiber 54.0g	0%
Total Sugars 82.4g
Protein 163.9g	0%

Vitamin D 291.9IU	0%
Calcium 1727.8mg	0%
Iron 30.0mg	0%
Potassium 9079.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 15.8%

Carbs: 26.0%