Moussaka, Aunt Dana Style

May 08, 2023May 8, 20230 1
Aunt Dana Style Moussaka Recipe
in Main

Prep

60 min

Cook

65 min

Ready In

125 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 2 lbs eggplants or 2 lbs potatoes , in any combination , not of each
1 cup olive oil
1 lb ground lamb or 1 lb ground beef
1 large onion , chopped
2 garlic cloves , minced
2 tablespoons butter
3 tomatoes , chopped
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons breadcrumbs
1 egg
4 tablespoons butter
5 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg , to taste
2 cups milk
2 eggs
1/2 lb feta cheese
1/2 cup parmesan cheese

Nutrision Information

Servings Per Recipe
8
Calories
568
Sugar
6g
Fat
46g
Moussaka is a Greek dish that has become popular around the world. It is a layered casserole dish that traditionally consists of eggplant, ground lamb/beef, tomato sauce, and bechamel sauce. This recipe, inspired by Aunt Dana's recipe, also includes potato. The dish is hearty, comforting, and perfect for dinner. The flavors of cinnamon and nutmeg in the bechamel sauce give a unique and warm flavor. Serve with a Greek salad and enjoy a taste of Greece at home.

Instructions

1.Cut the eggplants or potatoes into rounds.
2.In a large frying pan over medium heat, heat 1/2 cup of olive oil until hot. Add eggplant and saute until light brown. Remove eggplant from pan. Add the remaining 1/2 cup olive oil to the pan and saute the potatoes until light brown. Remove from the pan.
3.In the same pan, add the chopped onion and minced garlic and saute until lightly browned. Add ground lamb/beef and stir until fully cooked.
4.Add chopped tomatoes, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Mix well and cook for 15-20 minutes. Add breadcrumbs, and 1 beaten egg. Mix well and cook for another 3-4 minutes.
5.For the bechamel, melt 4 tablespoons of butter in a medium saucepan over low heat. Add 5 tablespoons of flour, 1 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of nutmeg. Whisk constantly until the roux is golden in color.
6.Slowly add 2 cups of milk to the roux, whisking constantly to avoid any lumps. Cook for 5 minutes or until the sauce thickens.
7.Remove the saucepan from the heat and allow it to cool for a few minutes. Whisk in 2 beaten eggs, then add crumbled feta cheese.
8.Preheat the oven to 350°F. Grease a baking dish with butter and dust with breadcrumbs. Arrange the eggplant and potatoes in a single layer. Pour meat mixture over the eggplants and potatoes, spread it evenly. Pour the bechamel sauce on top. Sprinkle parmesan cheese on top.
9.Bake for 45 minutes or until the top is golden brown.

PROS

The savory flavors of meat, eggplant, and potato combined with creamy and rich bechamel will satisfy your taste buds.
It is great for feeding a crowd and leftovers can be easily reheated.

CONS

This dish requires several steps and can be time-consuming.
It is not vegan, gluten-free, or dairy-free.

HEALTH & BENEFITS

Eggplants have antioxidants and can help reduce the risk of heart disease. Lamb or beef is rich in protein and iron. Cheese is a good source of calcium and protein. However, this dish is high in calories and fat, so it should be eaten in moderation as part of a balanced diet.

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