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Extra Cheesy Moussaka
Created by: Howcan Team
Ingredients
- 2 large eggplants, sliced into 1/2 inch rounds
- 1/4 cup olive oil
- 1 lb ground lamb
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup red wine
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated cheddar cheese
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp ground nutmeg
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 400°F. Place the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes, flipping halfway through, until golden brown. Remove from the oven and set aside.
- In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the ground lamb and cook until browned, breaking it up with a spoon. Add the chopped onion and garlic, and cook until softened.
- Stir in the diced tomatoes, tomato paste, red wine, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes, then remove from heat.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, and cook until the sauce thickens. Season with nutmeg, salt, and pepper.
- To assemble the moussaka, spread half of the meat mixture in the bottom of a 9x13 inch baking dish. Arrange half of the roasted eggplant slices over the meat, then sprinkle with half of the Parmesan, mozzarella, and cheddar cheese. Repeat the layers with the remaining meat, eggplant, and cheese.
- Pour the white sauce over the top of the moussaka, and sprinkle with breadcrumbs.
- Bake in the preheated oven for 40-45 minutes, until the top is golden brown and the filling is bubbly. Allow to cool for 10 minutes before serving. Enjoy your extra cheesy moussaka!
Moussaka, a beloved dish with layers of eggplant, minced meat, and creamy béchamel sauce, has a rich history rooted in the Mediterranean and Middle Eastern regions. Its origins can be traced back to the Ottoman Empire, where it was introduced to Greece and later adopted by other countries in the region. The addition of extra cheese adds a delightful twist to this classic recipe, enhancing its savory flavors and creamy texture. Chefs in Greece, Turkey, and Lebanon have perfected their own versions of moussaka, each adding their unique touch to the dish. Today, the best moussaka can be found in traditional Greek tavernas, where the dish is made with care and expertise. To achieve the perfect moussaka with extra cheese, it's essential to use high-quality feta and Parmesan for a rich and indulgent flavor. While the traditional recipe calls for layers of eggplant, minced meat, and béchamel, some chefs also incorporate zucchini or potatoes for a unique twist. Whether enjoyed in a cozy Greek restaurant or homemade with a personal touch, moussaka with extra cheese is a delightful culinary experience that pays homage to its flavorful history.
90 min
6
450 calories
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