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Photo of Meat moussaka by WW

Meat moussaka

6
Points®
Total Time
1 hr 15 min
Prep
25 min
Cook
50 min
Serves
6
Difficulty
Moderate
Moussaka is a classic Greek casserole that’s perfect for a cold winter night. We tinkered with the sauce to create a wonderful hearty variation without all of the fat. One of the star ingredients is eggplant, which has a meaty texture that absorbs sauces and cooking liquids easily. That’s why salting the eggplant is an important step, so be sure to let it sit for 15 minutes to draw out moisture and prevent it from watering out as it cooks in the oven. When choosing eggplant, select one that is heavy for its size with smooth, shiny skin. Wrinkled skin is a sign of age, and with age comes bitterness. You can also substitute ground turkey or chicken for the beef, if you like.

Ingredients

Uncooked eggplant

2 medium, peeled and cut into 1/2-inch-thick slices

Table salt

1 tsp, or more to taste, divided

Vegetable oil

1 Tbsp

Uncooked lean ground beef

1 pound(s)

Onion

1 small, chopped

Garlic

1 clove(s), finely chopped

Canned tomato sauce

8 oz

Table wine

⅓ cup(s), red

Dried oregano

⅛ tsp, or more to taste

Ground cinnamon

⅛ tsp

Egg whites

1 large, beaten

Dried parsley

1 tsp

Grated Parmesan cheese

¼ cup(s)

Instructions

  1. Preheat oven to 350ºF. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt and let stand 15 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat; sauté eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside.
  3. In same skillet, sauté beef, onion, and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano, and cinnamon; simmer for 10 minutes.
  4. Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute.
  5. Pour remaining 1/2 cup of tomato sauce into bottom of 9 x 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes. Slice into 6 pieces and serve.
  6. This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.

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