Description
Dive into the delightful world of Mediterranean comfort food with this Traditional Moussaka Recipe – Alrightwithme. This classic dish layers tender eggplant and zucchini with a rich ground beef sauce infused with aromatic herbs and spices, all topped with a velvety béchamel sauce. Whether you’re hosting a gathering or enjoying a cozy family dinner, this moussaka is sure to impress. Its satisfying combination of flavors and textures showcases the essence of homemade cooking, making it an unforgettable centerpiece for any meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1.6 lb ground beef (lean recommended)
- 2 tbsp tomato paste, heaping
- 1/2 cup dry red apple vinegar (or more beef broth as substitute)
- 1 cup tomato purée
- 1 cup beef stock
- 1/4 cup fresh parsley, minced (plus more to garnish)
- 1 tbsp fresh thyme, chopped
- 1 or 2 bay leaves (small or large)
- 3/4 tsp salt
- 1/2 tsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
- 2 cups vegetable or olive oil, for frying (or enough to submerge veggies in pan)
- 1.6 lb russet potatoes (about 2 large), peeled and sliced 1/4 inch thick
- 1 lb zucchini, sliced lengthwise into 1/3 inch wide strips
- 2 lb eggplant (about 4 small), sliced in rounds or long strips
- 4 oz unsalted butter
- 4 oz all-purpose flour
- 4 cups milk (room temperature)
- 1/2 tsp salt
- 1/2 small nutmeg, grated or 1/4 tsp ground nutmeg
- 1/4 tsp white pepper
- 1 cup pecorino romano cheese, freshly shredded
- 2 egg yolks
Instructions
- Heat olive oil in a skillet over medium heat; sauté chopped onion until translucent. Add minced garlic and cook for 1 minute.
- Brown the ground beef in the skillet, breaking it down as it cooks. Drain excess fat if needed.
- Stir in tomato paste, vinegar, tomato purée, beef stock, parsley, thyme, bay leaves, salt, sugar, cinnamon, and black pepper. Simmer on low heat for 30 minutes.
- In another pan, fry sliced potatoes until golden brown; drain on paper towels. Repeat with zucchini and eggplant slices.
- For the béchamel sauce, melt butter in a saucepan; whisk in flour until combined. Gradually add milk while whisking until thickened; season with salt and nutmeg before stirring in cheese and egg yolks.
- Layer half of the potatoes in a baking dish followed by half of the meat sauce, zucchini, and eggplant slices. Repeat layers and finish with béchamel sauce on top.
- Preheat oven to 350°F (175°C) and bake for about 45 minutes until golden brown on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Baking/Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 80mg