Gratinated Moussaka Recipe

Ingredients

• 2 Eggplants, sliced lengthwise into 1/4-inch thick pieces
• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup canned crushed tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• 1/2 cup plain breadcrumbs
• 1/2 cup whole milk
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the eggplant slices on it. Brush with olive oil and season with salt and pepper. Bake for 15-20 minutes or until soft and slightly browned. Set aside to cool.
2. While the eggplant is baking, heat a large skillet over medium heat. Add the ground beef and cook until browned, stirring occasionally to break up any large chunks. Drain the excess fat.
3. Add the chopped onion and garlic to the skillet and cook until the onion is soft and translucent. Stir in the tomato paste, canned crushed tomatoes, oregano, and thyme. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for 10-15 minutes or until the sauce has thickened.
4. In a small bowl, mix together the Parmesan cheese and breadcrumbs. Set aside.
5. For the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes or until the mixture turns golden brown. Gradually add the milk, whisking constantly to prevent lumps from forming. Cook for 5-10 minutes or until the sauce has thickened. Season with nutmeg, salt, and black pepper.
6. Assemble the moussaka by arranging half of the eggplant slices in a 9×13 inch baking dish. Top with half of the beef mixture, then repeat with the remaining eggplant and beef mixture. Pour the béchamel sauce over the top and spread it evenly with a spatula. Sprinkle the breadcrumb mixture on top.
7. Bake the moussaka for 45-50 minutes or until the top is golden brown and the sauce is bubbly. Let it cool for 10-15 minutes before slicing and serving.

Verdict

This gratinated moussaka is a delicious combination of eggplant, ground beef, and creamy béchamel sauce. The hint of nutmeg adds a subtle warmth to the dish, while the Parmesan and breadcrumb topping provides a crispy, golden crust. This moussaka is perfect for a cozy weeknight dinner or as a special treat for a family gathering.

Serving Suggestions

For a complete meal, serve the moussaka with a side salad of fresh greens and cherry tomatoes dressed with a simple vinaigrette. You could also serve it with a wedge of crusty bread or some buttery garlic bread. Don’t forget a glass of your favorite red wine to complete the meal!