Hearty Eggplant Moussaka

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Jow's version of this classic Greek dish is so warming & delicious : - )

Hannah
Hannah
51

7 minutes

Prep time

23 minutes

Cook time

5 minutes

Resting time

810 cal.

Per serving

Ingredients

Utensils

Oven, Stovetop, Baking dish, Frying pan, Knife

recipe

Eggplant

Step 1

Wash & thinly slice the eggplant into long strips, lengthwise.

Step 2

Lay the eggplant slices flat on a tray & season with a generous amount of salt. Set the eggplant aside.

Yellow onion

Step 3

Peel & dice the onion.

Olive oil

Step 4

Heat a drizzle of oil in a pan on medium heat. Add the chopped onion & cook for 2-3 min, until the onion begins to soften & slightly brown.

Beef (ground)
Italian seasoning

Step 5

Add in the ground beef. Season with salt, pepper, Italian seasoning & a pinch of cinnamon if you have any. Break up the meat with a spatula or wooden spoon. Cook for 4-5 min, until the meat is browned.

Tomato paste

Step 6

Add the tomato paste. Stir & cook for 1-2 min. Then, add a splash (1-2 tbsp per serving) of red wine if you have any. Broth or water work great here as well! Stir & cook until the liquid is mostly reduced, about 2 min. Remove the meat mixture from the heat.

Step 7

Pat the salted eggplant dry & flip each piece over. Salt the other side & set aside for a few more min. Meanwhile, preheat the oven to 375ºF.

Olive oil

Step 8

In another skillet, heat a drizzle of oil on medium heat. Add the eggplant in batches & cook for 3-4 min on each side until they are golden brown. Flip & cook for another 3-4 min. Repeat this process until all slices of eggplant are nicely browned.

Butter (unsalted)
Heavy cream
Flour (all-purpose)

Step 9

Wipe any excess oil from the pan & add the butter & flour. On medium-low heat, whisk & cook for 1-2 min or until the mixture is thick & bubbly. Season with salt & pepper. Then, add the heavy cream & whisk continuously until the bechamel sauce is smooth & creamy, about 2-3 min.

Mozzarella (shredded)

Step 10

Assemble the moussaka: To the bottom of a baking dish, layer half of the eggplant. Add the meat mixture, then top with a layer of the remaining eggplant. Pour the Béchamel sauce over the top & spread it evenly. Top with the shredded mozzarella & bake for 20-25 min or until the mixture is bubbly & the Béchamel has lightly browned.

Step 11

Remove the moussaka from the oven & let it cool for about 10 min before serving. Cut & serve. Enjoy!

Nutrition facts

View nutritional information

Energy810 cal.
Fat65 g
Carbohydrates21 g
Protein34 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Hearty Eggplant Moussaka" contains 810 Energy, 65 g of Fat, 21 g of Carbohydrates, 34 g of Protein, 6 g of Fiber.

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Hearty Eggplant Moussaka
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