Moussaka Recipe – Eats Now

Name: Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggplants, about 1 1/2 pounds each; 6 tablespoons Greek olive oil, plus a little for coating the eggplants; Kosher salt, to taste; 4 medium onions, chopped; 6 garlic cloves, chopped; 1 28-ounce can crushed tomatoes in tomato puree; 1/4 cup parsley, minced; 2 teaspoons dried oregano; 1/2 teaspoon ground cinnamon; 2 tablespoons red wine vinegar; 2 pounds ground lamb; 1/2 cups dry white wine; Black pepper to taste; 4 pinches freshly grated nutmeg; 6 tablespoons unsalted butter; 4 tablespoons flour; 2 cups hot, scalded milk; White pepper, to taste; 4 eggs; 10 tablespoons fresh bread crumbs; 1 cup grated kefalotyri cheese or pecorino Romano

Servings: persons

4 large eggplants, about 1 1/2 pounds each
6 tablespoons Greek olive oil, plus a little for coating the eggplants
Kosher salt, to taste
4 medium onions, chopped
6 garlic cloves, chopped
1 28-ounce can crushed tomatoes in tomato puree
1/4 cup parsley, minced
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
2 tablespoons red wine vinegar
2 pounds ground lamb
1/2 cups dry white wine
Black pepper to taste
4 pinches freshly grated nutmeg
6 tablespoons unsalted butter
4 tablespoons flour
2 cups hot, scalded milk
White pepper, to taste
4 eggs
10 tablespoons fresh bread crumbs
1 cup grated kefalotyri cheese or pecorino Romano

1
Preheat oven to 375 degrees.
2
Prick eggplants several times with a fork.
3
Rub a little olive oil into their skins.
4
On a large baking sheet, roast eggplants until soft, about 30 minutes, turning frequently.
5
Remove from oven and let cool.
6
Cut into 1/2-inch-thick round slices.
7
In a saute pan, heat 4 tablespoons olive oil over high heat and brown eggplant slices lightly on each side.
8
Do this in batches, adding more oil as necessary.
9
Drain on paper towels and sprinkle with salt.
10
Set aside.

1702

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 21 ingredients. The key ingredients include: 4 large eggplants, about 1 1/2 pounds each, 6 tablespoons Greek olive oil, plus a little for coating the eggplants, Kosher salt, to taste, 4 medium onions, chopped, and more.

Yes, Moussaka falls under the Meat & Poultry 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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