Classic Beef Moussaka
Craving a taste of the Mediterranean tonight? Classic Beef Moussaka is a rich, flavorful dish layering seasoned ground beef, tender eggplant, and a creamy topping. This hearty casserole is a perfect addition to your mediterranean dinner recipes collection and surprisingly simple to master.
Key Ingredients & Substitutions:
- Eggplant: You can use zucchini or potatoes for a different texture.
- Ground Beef: Ground lamb is a traditional and delicious alternative.
- Tomato Paste: Canned diced tomatoes can work in a pinch for a looser sauce.
- Milk: Any dairy or non-dairy milk works for the béchamel sauce.
Ingredients:
For the Meat Sauce:
- 2 large eggplants, sliced 1/2-inch thick
- 1 tablespoon olive oil, plus more for frying
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1.5 lbs ground beef
- 1 (14.5 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
For the Béchamel Sauce:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Servings: 6-8
- Tools Needed: Large skillet, 9×13 inch baking dish, large saucepan, whisk
Step-by-Step Instructions:
1. Prepare the Eggplant
Slice your eggplants and lightly salt them. Let them sit for 30 minutes to draw out excess moisture, then pat them dry. Fry the eggplant slices in a little olive oil until golden brown on both sides. Set them aside on paper towels to drain.
2. Cook the Meat Sauce
Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until it’s browned, then drain any excess fat. Stir in the crushed tomatoes, tomato paste, water, oregano, cinnamon, salt, and pepper. Simmer the meat sauce for 15-20 minutes, allowing the flavors to meld.
3. Make the Béchamel Sauce
Melt the butter in a large saucepan over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes until lightly golden. Gradually whisk in the warm milk, a little at a time, to prevent lumps.
Continue whisking until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the nutmeg, salt, and pepper. Your creamy béchamel is ready.
4. Assemble the Moussaka
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Arrange half of the fried eggplant slices in a single layer at the bottom of the dish.
Spread the entire meat sauce mixture evenly over the eggplant layer. Top the meat sauce with the remaining eggplant slices.
5. Bake to Perfection
Pour the béchamel sauce evenly over the top eggplant layer, spreading it to the edges. Bake for 45-60 minutes, or until the top is golden brown and bubbly. Allow the moussaka to rest for 10-15 minutes before serving.
Variation Ideas:
- Vegetarian Moussaka: Omit the beef and use lentils or a mix of sautéed mushrooms and bell peppers for the filling.
- Potato Layer: Add a layer of thinly sliced, par-cooked potatoes between the eggplant and meat for extra heartiness.
- Cheesy Top: Sprinkle some grated Parmesan or kefalotyri cheese over the béchamel before baking for an extra savory crust.
Storage Instructions:
Store any leftover Classic Beef Moussaka in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover and warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Frequently Asked Questions (FAQ):
Why do you salt the eggplant before frying?
Salting the eggplant draws out excess moisture, which prevents it from becoming soggy and helps it brown nicely.
Can I prepare this dish ahead of time?
Yes, you can assemble the moussaka a day in advance and store it covered in the refrigerator. Bake it when you are ready to serve.
What can I serve with moussaka?
Moussaka is a complete meal, but a simple fresh green salad or some crusty bread pairs wonderfully.
Is moussaka considered a healthy mediterranean dinner recipe?
While hearty, moussaka includes lean protein and vegetables. You can lighten it by using less oil for frying the eggplant or baking it instead.
My béchamel sauce is lumpy, what went wrong?
Lumps usually occur if the milk is added too quickly or isn’t warmed. Whisk continuously and gradually add warm milk for a smooth sauce.
Can I freeze moussaka?
Yes, you can freeze baked moussaka. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
