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Serves 4 to 6

Moussaka is a traditional Greek casserole-style dish typically made by layering eggplant with a rich meat sauce and a generous sprinkling of cheese. This recipe honors the comforts of classic moussaka, and is sure to be a new favorite.

  • 3 pounds Certified Piedmontese ground beef
  • 2 cups diced red bell pepper
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced onions
  • 2 tablespoons chopped garlic
  • ½ cup tomato paste
  • 2 cups red wine
  • 2 cups beef stock
  • 1 cup diced tomatoes
  • ½ cup demi-glace
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup olive oil
  • ¼ cup fresh mixed herbs

Heat the oil in a large skillet, add the ground beef, and cook for a few minutes. Add the onions, garlic, celery, bell peppers, and carrots and continue cooking 5 additional minutes. Add the herbs and tomato paste and stir continuously for 2 minutes. Add the red wine to deglaze the pan, scraping up all the flavorful bits on the bottom. Add the remaining ingredients, cover, and let simmer for 40 minutes.

  • 2 eggplants, peeled and horizontally sliced into ½-inch-thick slices
  • ¼ cup salt
  • ½ cup canola oil
  • Parmesan cheese, as needed

On a sheet pan, spread out the slices of eggplant into a single layer and sprinkle with salt to draw out the liquid from the eggplant. In a large sauté pan, heat the oil over high heat and slowly fry each piece of eggplant to a nice golden color.

Meanwhile, preheat the oven to 375°F. In a deep baking dish, assemble the moussaka by layering the meat sauce and eggplant, as you would lasagna. Sprinkle the top with Parmesan cheese and bake in the oven for 20 minutes. Remove and serve.

Pairing: Greenock Creek Roennfeldt Road Syrah