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Moussaka with Eggs Recipe

Moussaka with Eggs Recipe

Michelle Kim
Follow this recipe to prepare a delicious Moussaka with Eggs, a traditional Mediterranean dish made with layered eggplants, potatoes, and a rich meat sauce, topped with a creamy egg-based béchamel.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 450 kcal

Equipment

  • 1 Baking dish For assembling the Moussaka
  • 2 Large pans For frying eggplants and potatoes
  • 1 Saucepan For the meat sauce
  • 1 Mixing bowl For the béchamel sauce

Ingredients
  

  • 2 Large Eggplants Sliced 1/4 inch thick
  • 3 Medium Potatoes Sliced 1/4 inch thick
  • 1/4 cup Olive oil For frying
  • to taste Salt
  • 500 g Ground beef
  • 1 cup Tomato sauce
  • 1 large Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1 tsp Ground cinnamon
  • 1 tsp Ground allspice
  • to taste Salt and pepper
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 2 cups Milk Warm
  • 2 Eggs Beaten
  • to taste Salt and pepper

Instructions
 

  • Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out bitterness. Rinse and pat dry.
  • Heat olive oil in a large pan and fry eggplant slices until golden brown. Drain on paper towels.
  • Fry potato slices until golden brown and set aside.
  • In a saucepan, sauté chopped onions and minced garlic until soft.
  • Add ground beef and cook until browned.
  • Pour in tomato sauce, and add cinnamon, allspice, salt, and pepper. Simmer for 20 minutes.
  • Preheat oven to 180°C (350°F).
  • In a baking dish, layer half of the potatoes, followed by half of the eggplants, then all of the meat sauce. Repeat with remaining potatoes and eggplants.
  • Melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes.
  • Gradually whisk in warm milk and cook until thickened and smooth.
  • Remove from heat and slowly mix in beaten eggs. Season with salt and pepper.
  • Pour béchamel sauce over the assembled Moussaka and spread evenly.
  • Bake in preheated oven for 45 minutes or until golden brown on top.
  • Allow to cool for a few minutes before serving.

Notes

For a vegetarian version, replace ground beef with lentils or a meat substitute.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 18gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 25000IUVitamin C: 16.5mgCalcium: 1500mgIron: 0.5mg
Keyword Egg-based Béchamel, Eggplants, Meat Sauce, Moussaka, Potatoes
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