Recipe:Moussaka Greek Eggplant and Ground Beef Casserole

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

If you're looking for a new recipe for ground beef, this one is for you: our Personal Chef recreated this Greek favorite with layered beef, egg plant and a creamy white sauce baked to golden perfection. Serves 6-8 - .

Ingredients

Serving Size
  • Ground Beef Chuck 81% lean 19% fat, thawed

    2 lbs.
    Qty 2 lbs.
    $6.56
  • Olive Oil

    Qty ¼ Cup
  • Small Onions, chopped

    Qty 2
  • Tomato Sauce

    Qty 15 oz.
  • Red Wine

    Qty ½ Cup
  • Fresh Parsley, chopped

    Qty 3 Tbsp.
  • Oregano Leaves, crumbled

    1 bottle
    Qty 1 ½ tsp.
    $3.98
  • Ground Cinnamon

    Qty ¼ tsp.
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78
  • For the Eggplant:

    Qty
  • Large Eggplant, unpeeled and sliced into ¼” rounds

    Qty 1
  • Olive Oil

    Qty 1/3 Cup
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78
  • White Sauce:

    Qty
  • Butter

    Qty 4 Tbsp.
  • All-Purpose Flour

    Qty ¼ Cup
  • Milk

    Qty 1 Cup
  • Chicken Broth

    Qty 1 Cup
  • Eggs

    Qty 3
  • Grated Pecorino Romano Cheese

    Qty 1 Cup

Cooking
Instructions

  1. 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 rest of ingredients and simmer until for 20 minutes.
  2. Eggplant: 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.
  3. 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.
  4. For the white sauce: 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.
  5. 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.
  6. Casserole Assembly: Preheat oven to 350°F. Grease a 13 x 9 x 2-inch glass baking dish with non- stick spray.
  7. 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.
  8. Pour warm mix over eggplant casserole. Top with remaining ½ Cup cheese. Cover with foil and bake for 1 hour.
  9. Uncover after an hour and return to oven for 15 minutes or until golden. Allow to rest for 15 minutes before cutting.* *USDA recommends cooking ground beef to a minimum internal temperature of 160°F.

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