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RECIPE
16 INGREDIENTS 12 STEPS 2hr 5min

Greek Moussaka

5.0
3 Ratings
This Greek Moussaka recipe is made of layers of fried eggplant with a tasty meat filling and topped with a creamy béchamel sauce that is then baked. The dish is just as delicious as the original version and you won’t have many leftovers!
Greek Moussaka Recipe | SideChef
This Greek Moussaka recipe is made of layers of fried eggplant with a tasty meat filling and topped with a creamy béchamel sauce that is then baked. The dish is just as delicious as the original version and you won’t have many leftovers!
Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
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Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
http://www.aforkstale.com/
2hr 5min
Total Time
$2.42
Cost Per Serving

Ingredients

Servings
8
US / METRIC
3
3 cloves
Garlic , finely chopped
1
Onion , finely chopped
1 lb
Ground Beef
1 3/4 cups
Tomato Sauce
1/2 cup
Fresh Parsley , chopped
1/4 tsp
Ground Cinnamon
1/4 cup
Almond Flour
3 cups
1/3 cup
1 cup
Romano Cheese
1/4 tsp
Ground Nutmeg
to taste
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Nutrition Per Serving

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CALORIES
420
FAT
28.2 g
PROTEIN
27.8 g
CARBS
14.8 g

Cooking Instructions

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Step 1
Slice Eggplants (3) lengthwise ⅓ to ½ inch. Do not peel. Lightly salt each side. Set aside to sweat out water from eggplant.
Step 2
Meanwhile, sauté Onion (1) and Garlic (3 cloves) until translucent. Add in Ground Beef (1 lb) , breaking into crumbles, and sauté until cooked.
Step 3
Add in Tomato Sauce (1 cup) , Fresh Parsley (1/2 cup) , Salt (to taste) , Ground Black Pepper (to taste) , and Ground Cinnamon (1/4 tsp) Simmer for 30 minutes.
Step 4
While it is simmering, sauté eggplant in Olive Oil (1 tsp) on each side until browned in a nonstick pan.
Step 5
Preheat oven to 350 degrees F (180 degrees C).
Step 6
Grease an 11x 16 baking dish. Layer ⅓ of cooked eggplant on bottom of a baking dish. Add half of the meat mixture. Then, Layer ⅓ off eggplant over hamburger mixture. Add the rest of the meat mixture over eggplant, and add the final layer of eggplant over hamburger mixture. Add ¼ cup of the Romano Cheese (1 cup) over eggplant. Set aside.
Step 7
Melt Butter (1/3 cup) on a non-stick skillet. Add Almond Flour (1/4 cup) . Cook for 2 minutes.
Step 8
Add in Milk (3 cups) and Ground Nutmeg (1/4 tsp) , stirring until it reaches a boil. Remove from heat.
Step 9
Beat Eggs (3) in a blender. Then add half of Tomato Sauce (1 cup) to blender slowly continuing to blend to prevent curdling.
Step 10
Add egg mixture back into cream sauce. Stir in ½ cup Romano cheese. Return to heat and cook for 1 minute of the first sign of bubbling.
Step 11
Pour sauce over the casserole, and sprinkle with remaining cheese. Bake at 350 degrees F (180 degrees C) for 45 minutes.
Step 12
Let stand for 45 minutes before serving. Enjoy!
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Nutrition Per Serving
Calories
420
% Daily Value*
Fat
28.2 g
36%
Saturated Fat
13.6 g
68%
Trans Fat
0.3 g
--
Cholesterol
166.9 mg
56%
Carbohydrates
14.8 g
5%
Fiber
3.2 g
11%
Sugars
10.0 g
--
Protein
27.8 g
56%
Sodium
342.4 mg
15%
Vitamin D
0.4 µg
2%
Calcium
342.5 mg
26%
Iron
2.8 mg
16%
Potassium
532.3 mg
11%
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