Classic Greek Moussaka with Cucumber Feta Salad

Name: Classic Greek Moussaka with Cucumber Feta Salad
Prep time: 1 h
Cook time: 1 h 40 min
Total time: 2 h 40 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 3 eggplants (large, sliced 1/2 inch thick); 2 pound ground beef; 2 yellow onions (medium, chopped); 4 clove garlic (minced); 1 can crushed tomatoes (28 ounces); 0.5 cup dry red wine; 2 tablespoon tomato paste; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 cup fresh parsley (chopped); 0.5 cup olive oil; 2 russet potatoes (large, peeled, sliced 1/4 inch thick); 2 teaspoon salt; 1 teaspoon black pepper (ground); 0.5 cup unsalted butter; 0.5 cup all-purpose flour; 6 cup whole milk (warmed); 1 cup Parmesan cheese (grated); 2 eggs (large, beaten); 1 cucumber (large, peeled, diced); 1 pint cherry tomatoes (halved); 0.5 red onion (thinly sliced); 1 cup feta cheese (crumbled); 0.25 cup Kalamata olives (pitted, halved); 2 tablespoon red wine vinegar; 0.25 cup fresh dill (chopped); 1 crusty bread (for serving)

A comforting and savory baked casserole featuring layers of spiced ground beef, tender eggplant, potatoes, and a rich, creamy béchamel sauce. Served with a refreshing cucumber and feta salad.

Prep: 1 hr
Cook: 1 hr 40 min
Total: 2 hr 40 min
Servings: 8
Cuisine: Greek
Difficulty: Medium
Cost: $7.09/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

3 eggplants (large, sliced 1/2 inch thick)
2 pound ground beef
2 yellow onions (medium, chopped)
4 clove garlic (minced)
1 can crushed tomatoes (28 ounces)
0.5 cup dry red wine
2 tablespoon tomato paste
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
0.25 cup fresh parsley (chopped)
0.5 cup olive oil
2 russet potatoes (large, peeled, sliced 1/4 inch thick)
2 teaspoon salt
1 teaspoon black pepper (ground)
0.5 cup unsalted butter
0.5 cup all-purpose flour
6 cup whole milk (warmed)
1 cup Parmesan cheese (grated)
2 eggs (large, beaten)
1 cucumber (large, peeled, diced)
1 pint cherry tomatoes (halved)
0.5 red onion (thinly sliced)
1 cup feta cheese (crumbled)
0.25 cup Kalamata olives (pitted, halved)
2 tablespoon red wine vinegar
0.25 cup fresh dill (chopped)
1 crusty bread (for serving)

Instructions

Preheat oven to 375°F. Lay eggplant slices on paper towels and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry.
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Transfer to a plate lined with paper towels. In the same skillet, add the potato slices and fry until softened and lightly browned, about 5-7 minutes. Set aside.
For the meat sauce: In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off excess fat. Add chopped yellow onions and cook until softened, about 5 minutes.
Stir in minced garlic, tomato paste, cinnamon, and nutmeg. Cook for 1 minute until fragrant. Pour in red wine, scraping up any browned bits from the bottom of the pot, and cook until mostly evaporated, about 3-5 minutes.
Add crushed tomatoes and 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally. Stir in 1/8 cup chopped fresh parsley and season with salt and black pepper to taste.
For the béchamel sauce: In a separate medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux.
Gradually whisk in warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency, about 10-15 minutes. Remove from heat. Stir in 3/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and a pinch of ground nutmeg. Let cool for 5 minutes, then whisk in beaten eggs one at a time.
To assemble the moussaka: Lightly grease a 9x13 inch baking dish. Arrange a single layer of potato slices at the bottom. Top with half of the fried eggplant slices. Spread half of the meat sauce evenly over the eggplant.
Add the remaining eggplant slices, then the rest of the meat sauce. Pour the béchamel sauce over the top, spreading it evenly to cover completely. Sprinkle with the remaining 1/4 cup grated Parmesan cheese.
Bake for 50-60 minutes, or until the top is golden brown and bubbly. Let rest for at least 15-20 minutes before slicing and serving.
While moussaka bakes, prepare the cucumber feta salad: In a large bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and halved Kalamata olives.
Drizzle with red wine vinegar and the remaining 1/4 cup olive oil. Season with salt and black pepper. Stir in chopped fresh dill. Toss gently to combine.
Serve the warm moussaka with a side of cucumber feta salad and slices of crusty bread.

Notes

Moussaka tastes even better the next day, so it's a great dish for meal prepping. Reheat individual portions in the oven or microwave until warmed through.

Nutrition (per serving)

Calories: 780
Protein: 45.2 g
Carbohydrates: 50.1 g
Fat: 46.5 g
Fiber: 8 g
Sodium: 880 mg
Saturated Fat: 20.1 g
Sugar: 12.5 g
Cholesterol: 160 mg