About
Beef Moussaka is a cheesy, beefy, eggplant dish that is traditional in the Middle East and the Mediterranean. It’s almost like an eggplant lasagna without the pasta! With a layer of sharp parmesan sauce and savory meat nestled between tender eggplant, Beef Moussaka is a beautiful mix of flavors and textures. This is a delightful yet simple way to mix up your weeknight dinner routine.
Ingredients
- 1/4 cup olive oil
- 2 pounds ground beef
- 1 small onion, chopped
- 1 (15 ounce) can tomato sauce
- 3/4 cup dry red wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano, crumbled
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 3 eggs
- 1 cup parmesan cheese, grated and divided
- 1 (about 1 1/2 pounds) eggplant, peeled and sliced into thin rounds
Directions
Step 1 -In a large saucepan over medium-high heat, heat the olive oil.
Step 2 -Cook the ground beef and chopped onion until the beef is browned, breaking the beef up with a wooden spoon as you cook, about 5 minutes.
Step 3 -Add the tomato sauce, red wine, parsley, oregano, and ground cinnamon.
Step 4 -Simmer the mixture until thickened, stirring every so often, about 20 minutes.
Step 5 -Preheat the oven to 350 degrees F.
Step 6 -In a separate medium saucepan over medium-low heat, melt the butter.
Step 7 -Add the flour and stir vigorously for about 1 minute.
Step 8 -Slowly add the milk, whisking constantly until smooth.
Step 9 -Bring the mixture to a boil to create a roux, about 2 minutes.
Step 10 -In a small mixing bowl, beat the eggs.
Step 11 -Slowly beat a small amount of the milk mixture into the eggs to temper them.
Step 12 -Return the tempered egg mixture into the saucepan with the milk mixture.
Step 13 -Bring the contents to a boil while whisking until a custard is created.
Step 14 -Remove the custard from the heat and stir in 1/2 cup of the grated parmesan.
Step 15 -Season the custard with salt and pepper to taste.
Step 16 -Grease a 9x13-inch baking dish with butter or non-stick spray.
Step 17 -Arrange half of the sliced eggplant on the bottom of the prepared baking dish.
Step 18 -Season the eggplant in the dish with salt and pepper.
Step 19 -Spread the meat sauce over the top of the eggplant in the dish.
Step 20 -Layer on the the hot custard.
Step 21 -Layer on the remaining 1/2 of the eggplant rounds.
Step 22 -Sprinkle the remaining 1/2 cup of the parmesan over the top of the dish.
Step 23 -Cover the baking dish with aluminum foil and bake for 1 hour.
Step 24 -Uncover the dish and bake until the cheese starts to bubble and brown, about 10 minutes. Remove the Beef Moussaka from oven and serve.
