Moussaka

If you want to add more Mediterranean recipes to your recipe box, Moussaka might be a recipe you should try. For $2.03 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 293 calories, 24g of protein, and 11g of fat per serving. This recipe serves 6. This recipe is liked by 9 foodies and cooks. It is brought to you by Foodnetwork. A mixture of unsalted butter, fresh parsley, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Moussaka, Moussaka, and Moussaka for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375 degrees F. Put the eggplant in a single layer onto 2 (9 by 17-inch) baking sheets. Brush both sides with 3 tablespoons canola oil and season with salt and pepper. Bake until browned and softened, 10 to 15 minutes. In a large skillet over medium-high heat, add the remaining 1 tablespoon canola oil and the onions and cook until they soften, about 3 minutes. Add the beef, breaking into pieces with a wooden spoon. Add the garlic, Italian seasoning, 1/2 teaspoon cinnamon, and salt and pepper. Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes. Taste and adjust the seasoning with salt and pepper, if needed. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk, season with salt and pepper, and the remaining 1/2 teaspoon cinnamon. Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter. Put a layer of eggplant into a 9 by 9-inch baking dish. Spread the beef mixture evenly over the top. Put another layer of eggplant on top (reserve the remaining eggplant for Online Round 2 Recipe Eggplant Dip). Pour the bechamel sauce over the top and sprinkle with the cheese. Bake until browned and bubbling, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes. Garnish with the parsley before serving.

 

Step by step:

1. Preheat the oven to 375 degrees F.

2. Put the eggplant in a single layer onto 2 (9 by 17-inch) baking sheets.

3. Brush both sides with 3 tablespoons canola oil and season with salt and pepper.

4. Bake until browned and softened, 10 to 15 minutes.

5. In a large skillet over medium-high heat, add the remaining 1 tablespoon canola oil and the onions and cook until they soften, about 3 minutes.

6. Add the beef, breaking into pieces with a wooden spoon.

7. Add the garlic, Italian seasoning, 1/2 teaspoon cinnamon, and salt and pepper. Stir in the tomatoes and simmer until it is thick and the flavors have combined, 20 to 25 minutes. Taste and adjust the seasoning with salt and pepper, if needed.

8. In a small saucepan over medium heat, melt the butter.

9. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk, season with salt and pepper, and the remaining 1/2 teaspoon cinnamon. Bring it to a simmer, and cook until it is thick, about the consistency of pancake batter.

10. Put a layer of eggplant into a 9 by 9-inch baking dish.

11. Spread the beef mixture evenly over the top. Put another layer of eggplant on top (reserve the remaining eggplant for Online Round 2 Recipe Eggplant Dip).

12. Pour the bechamel sauce over the top and sprinkle with the cheese.

13. Bake until browned and bubbling, 25 to 30 minutes.

14. Remove from the oven and let rest for 10 minutes.

15. Garnish with the parsley before serving.

Nutrition Information:

covered percent of daily need