90 min
Beef Moussaka
Recipe GLPR248a3576896264
A classic Mediterranean layered casserole featuring tender roasted eggplant, aromatic spiced ground beef sauce, and a creamy béchamel topping. This elegant dish brings together the warm flavors of cinnamon and allspice with rich tomatoes and herbs, baked until golden and bubbling.
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Ingredients
2 Medium eggplants, cut into 3/4-inch-thick rounds
⅓ cup plus 2 tablespoons Olive oil
Kosher salt
Freshly ground black pepper
1 pound Ground beef (85 to 90 percent lean)
1 Large onion, finely chopped
4 Garlic cloves, minced
½ teaspoon Crushed red pepper flakes
½ teaspoon Ground cinnamon
¼ teaspoon Ground allspice
1 tablespoon Tomato paste
½ cup Dry white wine
28 ounces Crushed tomatoes in juice
1 tablespoon Fresh oregano, chopped
4 tablespoons Unsalted butter
⅓ cup All-purpose flour
1¾ cups Whole milk
2 ounces Goat cheese
1 cup Grated Parmesan
2 Large egg yolks
¼ cup Fresh parsley, chopped
Directions
Preheat the oven to 450°F. Brush both sides of each eggplant round with the 1/3 cup olive oil and season generously with salt and pepper. Arrange them in a single layer on a large baking sheet, then roast for about 30 minutes, turning halfway through, until the slices are golden brown and tender. Remove from the oven and set aside. Reduce the oven temperature to 400°F.
While the eggplant roasts, heat the remaining 2 tablespoons olive oil in a large pot over medium-high heat. Add the ground beef and 1 teaspoon salt, breaking it up with a spoon as it cooks, until browned throughout, approximately 6 minutes.
Add the chopped onion, minced garlic, and red pepper flakes to the browned beef. Cook, stirring occasionally, until the onion is soft and fragrant, about 6 minutes.
Stir in the ground cinnamon, allspice, and tomato paste, cooking for 1 minute while stirring to combine. Pour in the white wine and allow it to bubble and reduce by half, approximately 3 minutes.
Add the crushed tomatoes with their juice and the fresh oregano. Bring to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Season with salt and pepper to taste, then remove from heat.
To prepare the béchamel: Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir constantly for 1 minute to form a paste. Gradually pour in the milk while whisking constantly, scraping the bottom and sides of the pan with a rubber spatula to prevent lumps from forming.
Increase the heat to medium-high and continue whisking until the sauce comes to a gentle simmer, then cook for 2 more minutes. Remove from the heat and whisk in the goat cheese and Parmesan until completely smooth. Season with salt and pepper to taste.
Whisk the egg yolks in a small bowl, then slowly temper them by adding a ladleful of the warm béchamel while whisking constantly. Continue adding a bit more sauce while whisking, then pour the warmed yolks back into the saucepan and whisk until fully incorporated.
Spread half of the roasted eggplant slices in an even layer in an 8-inch square baking dish. Top with half of the beef sauce, spreading it evenly. Layer the remaining eggplant slices on top, then finish with the remaining beef sauce.
Pour the béchamel sauce over the top, smoothing it into an even layer. Place the baking dish on a foil-lined baking sheet and bake at 400°F for 20 to 30 minutes, until the top is golden brown in spots and the filling is bubbling around the edges.
Remove from the oven and let the moussaka rest for at least 20 minutes before serving. This allows the layers to set and makes serving cleaner. Sprinkle with fresh chopped parsley just before serving.
