Lunch / Dinner
Eggplant Moussaka
Eggplant contains a lot of water that can make moussaka soupy. Potatoes help to absorb the liquid.
Ingredients
FOR THE GROUND BEEF:
FOR THE BÉCHAMEL:
Instructions
Preheat oven to 350°. Coat a 2-quart casserole dish with nonstick spray.
Cook beef in oil in a large nonstick skillet over medium-high heat until brown, about 5 minutes, breaking up chunks with a potato masher. Drain fat from meat; return meat to skillet. Add eggplant, potatoes, onion, garlic, oregano, and cinnamon; simmer 15 minutes. Stir in wine; cook, uncovered, until liquid evaporates, 1–2 minutes. Stir in tomatoes; simmer to reduce juices. Season with salt and pepper.
Melt butter for the béchamel in a saucepan over medium heat. Whisk in flour; cook 1 minute. Add milk, bring to a boil, and whisk until thickened. Remove pan from heat; add 1/2 cup Parmesan and nutmeg.
Whisk eggs in a bowl and add some of the hot milk mixture to the eggs; whisk to combine. Whisk egg mixture into milk mixture in pan.
_To_ assemble, layer meat mixture in bottom of the prepared dish; top with béchamel. Sprinkle moussaka with 2 Tbsp. Parmesan and feta cheeses; bake until top is golden, 45–55 minutes. Remove moussaka from oven; allow it to cool on a rack for 20 minutes before serving.
Pour warm béchamel sauce over the moussaka, then use a spatula to smooth the top of the sauce.
Remove ends from eggplant. Slice the eggplant into rounds, then into cubes. A serrated knife works well.
Pour warm béchamel sauce over the moussaka, then use a spatula to smooth the top of the sauce.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 366
% Daily Value*
Total Fat 16g 24%
Saturated Fat 8g 40%
Cholesterol 117mg 39%
Sodium 286mg 11%
Carbs 29g 9%
Fiber 6g 24%
Protein 26g
*Percent Daily Values are based on a 2,000 calorie diet.