Photo credit: Wild Fork Foods

Moussaka | Greek Casserole

Recipe from

Wild Fork

Prep Time

20 minutes

Cooking Time

1 hour, 55 minutes

Total Time

2 hours, 15 minutes

Serves

6 – 8

This a very flavorful version of a Greek lasagna that freezes and reheats well. The next day, just pop it in the air fryer for 7 minutes and it will be just as delicious as day one.

Ingredients

Beef

2 lbs. ground beef 85% lean, thawed
¼ cup olive oil
2 small onions, chopped
15 oz. tomato sauce
½ cup red wine
3 Tbsp. fresh parsley, chopped
1 ½ tsp. oregano leaves, crumbled
¼ tsp. ground cinnamon

Eggplant

1 large eggplant, unpeeled and sliced into ¼” rounds
1/3 cup olive oil
Coarse sea salt, to taste
Black peppercorns, freshly ground, to taste

Bechamel Sauce

4 Tbsp. butter
¼ cup all-purpose flour
1 cup milk
1 cup chicken broth
3 eggs
1 cup grated Pecorino Romano cheese

Instructions

In a large heavy large saucepan over medium-high heat, add oil. When sizzling hot, add ground beef, onion and cook for 15-20 minutes. Add the tomato sauce, red wine, parsley, oregano, and cinnamon and simmer until for 20 minutes.
In a second large saucepan, heat olive oil over medium heat and add eggplant slices. Brown on both sides, seasoning with salt and pepper. Add 2 Tbsp. of water, steam for two minutes and uncover. Place eggplant on a platter until ready to assemble Moussaka.
Preheat oven to 350°F. Grease a 13 x 9 x 2-inch glass baking dish with non- stick spray. Arrange half of cooked eggplant slices in bottom of dish. Using a spoon evenly spread the meat mixture on top of eggplant. Top meat mixture with remaining eggplant.
Melt butter in a medium saucepan over medium-low heat. Add flour and stir. Gradually add milk and chicken broth, whisking until smooth. Season with salt and pepper. Simmer, stirring constantly, about 2 minutes.
Beat eggs in small bowl and whisk-in a small amount of hot white sauce mixture into eggs. Add the rest of the sauce and ½ cup grated Pecorino Romano cheese. Stir.
Pour warm mix over eggplant casserole. Top with remaining ½ Cup cheese. Cover with foil and bake for 1 hour
Uncover after an hour and return to oven for 15 minutes or until golden. Allow to rest for 15 minutes before cutting.