Moussaka Recipe – Eats Now

Name: Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 large onions; 2 tablespoons olive oil; 2 tablespoons butter; 2 cups mushrooms, minced, ground (if you insist upon using meat substitute 1 lb beef/lamb); 3 tomatoes, peeled and pureed; 3 tablespoons tomato paste; 3/4 cup dry red wine; 1/2 cup parsley, chopped; 1 teaspoon cinnamon; 1 tablespoon garlic, finely chopped; 1 tablespoon oregano; 1 teaspoon sugar; BECHAMEL SAUCE; 4 cups milk; 1/2 cup butter; 6 tablespoons flour; 1/8 teaspoon nutmeg; 1/4 teaspoon white pepper; Topping:; olive oil; 3 lbs eggplants; 4 eggs, beaten; 2 cups ricotta cheese; 1 cup dry breadcrumbs; 2 cups kefalotyri or 2 cups parmesan cheese, grated

Servings: persons

2 large onions
2 tablespoons olive oil
2 tablespoons butter
2 cups mushrooms, minced, ground (if you insist upon using meat substitute 1 lb beef/lamb)
3 tomatoes, peeled and pureed
3 tablespoons tomato paste
3/4 cup dry red wine
1/2 cup parsley, chopped
1 teaspoon cinnamon
1 tablespoon garlic, finely chopped
1 tablespoon oregano
1 teaspoon sugar
BECHAMEL SAUCE
4 cups milk
1/2 cup butter
6 tablespoons flour
1/8 teaspoon nutmeg
1/4 teaspoon white pepper
Topping:
olive oil
3 lbs eggplants
4 eggs, beaten
2 cups ricotta cheese
1 cup dry breadcrumbs
2 cups kefalotyri or 2 cups parmesan cheese, grated

1
First make the tomato sauce: peel and mince onions. Saute onions in 2 Tbsp oil and 2 Tbsp butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mush- rooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.
2
Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally, until most of the liquid has evaporated, and the mixture is quite thick. Remove skillet from heat and let it cool completely.
3
Start seasoning the eggplants: peel eggplants and slice vertically, 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30 minutes.
4
Now make the Bechamel Sauce. NOTE: The Bechamel-egg-ricotta mixture will overflow all but the largest (professional size) food processors. Use a mixer or blend by hand.Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges. Remove and set aside.
5
Melt the butter in 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 Tbsp flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown.
6
Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings.
7
Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated.
8
Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in 1 1/2 cups flour, and saute each in olive oil until it is brown on both sides.
9
Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16x10 baking pan that is at least 3 inches deep, and sprinkle the bottom with a few breadcrumbs.
10
Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the Bechamel-ricotta sauce over the top and bake at 300 deg. F for one hour, or until a golden-brown crust has formed on top.
11
Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 large onions, 2 tablespoons olive oil, 2 tablespoons butter, 2 cups mushrooms, minced, ground (if you insist upon using meat substitute 1 lb beef/lamb), and more.

Yes, Moussaka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moussaka

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