Melanie's Moussaka

Indulge in the rich, comforting layers of Melanie's Moussaka, a classic Mediterranean casserole that combines roasted eggplant, a warmly spiced meat sauce, and a luscious béchamel topping. Perfectly roasted eggplants create the foundation for this dish, while ground lamb or beef is simmered with tomatoes, red wine, and fragrant spices like cinnamon and allspice for a hearty, flavorful filling. The silky béchamel sauce, enriched with Parmesan cheese and nutmeg, ties everything together with a creamy, golden finish. With its perfectly balanced textures and flavors, Melanie's Moussaka is a show-stopping main course that's ideal for dinner parties or a cozy family meal. Serve it with a crisp side salad and let the oven do the rest of the magic.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:70 mins

Total Time:100 mins

Servings: 6

Ingredients

• 3 medium Eggplants
• 1 teaspoon Salt
• 6 tablespoons Olive oil
• 500 grams Ground lamb or beef
• 1 large (diced) Onion
• 3 minced Garlic cloves
• 400 grams (diced) Canned tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Cinnamon
• 1 teaspoon Ground allspice
• 1 teaspoon Dried oregano
• 125 milliliters Red wine
• 60 grams Butter
• 60 grams All-purpose flour
• 500 milliliters Milk
• 2 large Egg yolks
• 0.5 teaspoons Nutmeg
• 50 grams Grated Parmesan cheese
• 1 teaspoon Black pepper

Directions

Step 1

Slice the eggplants into 1/2-inch thick rounds. Lay them out on a baking sheet and sprinkle with salt. Allow them to sit for 20 minutes to draw out bitterness, then pat them dry with paper towels.

Step 2

Preheat oven to 200°C (400°F). Brush the eggplant slices on both sides with 4 tablespoons of olive oil and arrange them on baking sheets. Roast for 20 minutes, flipping halfway, until tender and lightly golden. Remove from the oven and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for another minute.

Step 4

Add the ground lamb or beef to the skillet and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

Step 5

Stir in the canned tomatoes, tomato paste, cinnamon, ground allspice, dried oregano, and red wine. Simmer the mixture for 20 minutes until thickened, seasoning to taste with salt and black pepper. Set aside.

Step 6

In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux. Gradually whisk in the milk, ensuring there are no lumps.

Step 7

Cook the sauce until it thickens, about 5-7 minutes, then remove it from the heat. Stir in the egg yolks, grated Parmesan cheese, nutmeg, and a pinch of salt and pepper. Set the béchamel aside.

Step 8

Reduce oven temperature to 180°C (350°F). In a greased 9x13-inch baking dish, layer half of the roasted eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant, then layer the remaining eggplant slices on top.

Step 9

Pour the béchamel sauce over the final layer of eggplants, spreading it into an even layer. Sprinkle with additional Parmesan cheese if desired.

Step 10

Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling. Allow it to rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2986.2g)

Amount per serving	% Daily Value*
Calories	3901.0

Total Fat 284.0g	0%
Saturated Fat 103.7g	0%
Polyunsaturated Fat 13.3g
Cholesterol 1014.4mg	0%
Sodium 4670.8mg	0%
Total Carbohydrate 176.7g	0%
Dietary Fiber 43.8g	0%
Total Sugars 78.4g
Protein 152.0g	0%

Vitamin D 273.1IU	0%
Calcium 1668.9mg	0%
Iron 20.1mg	0%
Potassium 5942.9mg	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: 66.0%

Protein: 15.7%

Carbs: 18.3%