Greek Moussaka Recipe

3      Reviews by:    Wanda Wright   Greek Moussaka Recipe uses potatoes, eggplant, ground meat, onion, garlic, tomatoes, tomato paste, oregano, paprika, cinnamon, nutmeg, butter, flour, milk, and cheese in creating this delicious Greek moussaka recipe. Food Category:    Ground Meat Cuisine Origin:    Greek    Servings:8 Nutrition facts:380 calories12.8 grams fat Print Preview Rate This Recipe Prep Time:   45 Minutes Cook Time:   30 Minutes Total Time:   1 Hour 15 Minutes

INGREDIENTS

• 3 medium potatoes, peeled and cut into 1/4-inch slices
• 1 medium eggplant, cut into 1/2-inch slices
• 1-1/2 pounds ground lamb or ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 plum tomatoes, chopped
• 1-1/4 cups hot water
• 1 can (6 ounces) tomato paste
• 1-1/4 teaspoons salt, divided
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg, divided
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded mozzarella cheese

DIRECTIONS

• Preheat oven to 450°. Arrange potato slices in a greased 15x10x1-in. baking pan, overlapping as needed. Arrange eggplant slices similarly in another greased 15x10x1-in. baking pan. Bake both until parcooked, about 20 minutes; set aside. Reduce oven setting to 400°.
• In a large skillet, cook lamb, onion and garlic over medium heat until meat is no longer pink, 7-9 minutes, breaking into crumbles; drain. Stir in tomatoes, water, tomato paste, 1/4 teaspoon salt, oregano, paprika, cinnamon and 1/4 teaspoon nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
• In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in remaining 1 teaspoon salt and 1/4 teaspoon nutmeg.
• Arrange parcooked potato slices in a greased 13x9-in. baking dish, overlapping as needed. Top with lamb mixture. Arrange eggplant over top, overlapping as needed. Top with sauce. Sprinkle with mozzarella cheese. Bake, uncovered, until bubbly and golden brown, about 30 minutes. Let stand 20 minutes before serving.

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