Veal and Eggplant Moussaka

Jun 08, 2023June 8, 20230 3
Traditional Greek Veal and Eggplant Moussaka recipe
in Main

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium eggplant , thinly sliced
1/4 cup vegetable oil
2 tablespoons butter
1 large onion , chopped
1 clove garlic , chopped
1 pound ground veal
salt and pepper to taste
1 tablespoon tomato paste
2 tablespoons chopped fresh parsley
1/2 cup beef stock
1/4 cup bread crumbs
2 tablespoons all-purpose flour
2 tablespoons butter
1 egg yolk , beaten
1 cup milk
1/2 cup feta cheese

Nutrision Information

Servings Per Recipe
6
Calories
445
Sugar
6g
Fat
30g
Moussaka is a traditional Greek dish that is usually served as a main course. This recipe features a combination of ground veal and thinly sliced eggplant, layered with feta cheese, and baked until golden brown. The dish is commonly served with a side salad and some crusty bread. The creamy egg custard topping gives the dish an extra layer of flavor and texture. This dish can be modified for vegetarians or vegans by substituting the veal for another protein source, such as tofu or lentils. The dish is popular in Greek cuisine and is enjoyed around the world for its unique and delicious flavor.

Instructions

1.Preheat oven to 350°F (175°C).
2.In a large frying pan, heat the oil over medium heat.
3.Add the eggplant slices and cook for 5 minutes or until lightly browned on both sides.
4.Remove the eggplant from the pan and set aside.
5.In the same pan, add the butter, onion, and garlic. Cook until the onion is translucent.
6.Add the veal, salt, and pepper. Cook until the veal is browned.
7.Add the tomato paste, parsley, and beef stock. Simmer for 10 minutes.
8.In a small bowl, mix the bread crumbs, flour, and butter to make a paste.
9.Add the paste to the veal mixture and cook for 2 minutes until thickened.
10.In another small bowl, mix the egg yolk and milk together.
11.Grease a 9x13 inch baking dish and layer half of the eggplant slices on the bottom.
12.Pour half of the veal mixture on top of the eggplant.
13.Sprinkle half of the feta cheese on top of the veal mixture.
14.Repeat layering with the remaining eggplant, veal mixture, and feta cheese.
15.Pour the egg and milk mixture over the top of the moussaka.
16.Bake for 45 minutes.

PROS

Veal and Eggplant Moussaka is delicious and typically makes a large portion size.

It’s an excellent dish for large families or for meal prep as it can be stored and reheated easily.

CONS

Moussaka is high in calories, fat, and sodium.
As it’s usually served in large portions, it’s best consumed occasionally and as part of a balanced diet.

HEALTH & BENEFITS

Veal is a lean protein source that’s rich in vitamin B12 and iron. Eggplants are low in calories and high in fiber, and are an excellent source of vitamins and minerals. This makes Veal and Eggplant Moussaka a nutritious dish when consumed in moderation as part of a balanced diet.

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