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 9×13-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.
