16 Italian Moussaka Recipe You Must Try Them!

Published on: Mar 15, 2024

Moussaka is a traditional Greek dish that has gained popularity all over the world. However, not many people know that there is also an Italian version of this delicious eggplant and meat casserole. Italian moussaka is a mouth-watering combination of layers of roasted eggplant, rich tomato sauce, and creamy bechamel sauce. This recipe is perfect for a hearty family meal or for impressing guests at a dinner party. Here's a professional and well-organized introduction to the Italian moussaka recipe.

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Looking for a low-carb option to satisfy your Italian cravings? Look no further than these keto stuffed peppers. Made with ground beef, Italian seasoning, and topped with melty mozzarella cheese, these peppers are bursting with flavor and will leave you feeling satisfied without the carbs. Plus, they are so easy to make – perfect for busy weeknights.
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This soup is the perfect way to warm up on a cold day. It's loaded with tender chunks of beef, hearty veggies, and a flavorful broth that is perfect for dipping crusty bread into. The Italian twist comes from the addition of Italian seasoning and parmesan cheese, giving this soup a unique and delicious flavor.
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Italian Pork Kabobs with Summer Vegetables

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Kabobs are a great way to enjoy a variety of flavors in one easy-to-eat dish. These Italian pork kabobs are loaded with juicy pork, flavorful veggies, and tossed in a tangy Italian dressing. They are perfect for summer grilling, and you can use any combination of veggies you like – the more, the merrier!
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This Italian roast beef is a delicious and easy alternative to traditional pot roast. The beef is seared, then slow-cooked in a flavorful broth with Italian seasonings and red wine. The result is a tender and flavorful roast that is perfect for a Sunday dinner or a special occasion.

Ingredients:

  • Eggplant: 2 large, sliced into 1/4 inch rounds
  • Olive oil: 1/4 cup
  • Ground beef: 1 pound
  • Onion: 1 medium, diced
  • Garlic: 2 cloves, minced
  • Tomato sauce: 1 can (14.5 ounces)
  • Red wine: 1/4 cup
  • Dried oregano: 1 teaspoon
  • Salt and pepper: to taste
  • Bechamel sauce: 2 cups
  • Grated parmesan cheese: 1/2 cup

Instructions:

  1. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices and cook until lightly browned, flipping once, about 5-7 minutes. Remove from the pan and set aside.
  2. In the same skillet, cook the ground beef until browned. Add the onion and garlic and cook until softened, about 5 minutes.
  3. Add the tomato sauce, red wine, oregano, and salt and pepper to the skillet. Stir to combine and let simmer for 10 minutes.
  4. Preheat the oven to 375 degrees F (190 degrees C).
  5. In a 9x13 inch baking dish, layer half of the eggplant slices on the bottom. Top with half of the meat mixture and then half of the bechamel sauce. Repeat with the remaining eggplant, meat, and bechamel.
  6. Sprinkle the top with grated parmesan cheese.
  7. Bake in the preheated oven for 45 minutes, or until the top is golden brown and bubbly.
  8. Let cool for 10 minutes before serving. Enjoy your delicious Italian moussaka!

Italian moussaka is a great dish to make ahead of time and freeze for later. It also makes for great leftovers, as the flavors only get better with time. Serve it with a green salad or some crusty bread for a complete and satisfying meal.

If you're looking to switch up your usual dinner routine, give this Italian moussaka recipe a try. It's a tasty and unique twist on a classic dish that will surely become a favorite in your household. Buon appetito!

16 italian moussaka recipe You must try them!

Italian Meatballs

yield: 8 total time: 85 minutes
4.6 Stars (33 reviews)
View Recipe

Ingredients

  • 1 pound ground beef at least 16 percent fat
  • 1 pound ground pork
  • 2/3 cup milk whole or 2 percent
  • 3 slices white bread crusts removed, about 3 ounces
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh parsley chopped
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano or marjoram
  • 3 garlic cloves minced
  • 1 cup flour for dusting
  • 1/3 cup olive oil
  • 2 1/2 cups tomato sauce make in step 1 of method or use already prepared
  • 2 tablespoons olive oil
  • 3/4 cup finely chopped onions
  • 3/4 cup carrots finely chopped
  • 3/4 cup chopped celery finely
  • 2 tablespoons fresh parsley chopped
  • 1 clove garlic minced
  • 28 ounces tomatoes crushed or whole, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
  • 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
  • 1 teaspoon tomato paste
  • salt
  • freshly ground black pepper

Nutrition

  • Calories : 630 calories
  • Carbohydrate : 37 grams
  • Cholesterol : 145 milligrams
  • Fat : 39 grams
  • Fiber : 5 grams
  • Protein : 31 grams
  • SaturatedFat : 12 grams
  • Sodium : 1270 milligrams
  • Sugar : 13 grams
  • TransFat : 0.5 grams
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