Description
Classic Greek Eggplant Moussaka is a hearty, flavorful layered casserole featuring roasted eggplant, a spiced ground meat sauce, and a creamy béchamel topping. This traditional Mediterranean dish combines tender caramelized eggplants, a rich tomato and cinnamon-infused meat ragu, and a velvety cheesy béchamel baked to golden perfection. Perfect for a family dinner or special occasion, it delivers comforting, aromatic flavors that capture the essence of Greek cuisine.
Ingredients
Scale
Eggplant
- 3 large eggplants (about 1.5kg/3.3 lbs), sliced lengthwise ¼-inch thick
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- Black pepper, to taste
Meat Sauce
- 1 lb (450g) ground beef or lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (400g/14oz) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
Béchamel Sauce
- 4 tablespoons (60g) butter
- ¼ cup (30g) all-purpose flour
- 2½ cups (600ml) warm milk
- 2 large eggs
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Prepare Eggplant: Salt the sliced eggplant evenly and let it drain on paper towels for 30 minutes to remove excess moisture and bitterness. Afterward, pat the slices dry with paper towels.
- Roast Eggplant: Brush both sides of the eggplant slices with olive oil. Arrange them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20 minutes, or until golden and caramelized, turning if needed for even cooking.
- Cook Meat: In a skillet over medium-high heat, brown the ground beef or lamb until fully cooked. Add the chopped onion and minced garlic to the skillet, cooking until they are softened and translucent.
- Simmer Meat Sauce: Stir in the diced tomatoes, dried oregano, ground cinnamon, salt, and pepper. Reduce heat and let the mixture simmer gently for 20 minutes until the sauce thickens and flavors meld together.
- Make Roux: Melt butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes until the mixture bubbles and is lightly golden, forming a roux.
- Add Milk: Gradually pour in the warm milk while continuously whisking to avoid lumps. Cook this béchamel sauce for 5–7 minutes until it thickens and coats the back of a spoon.
- Incorporate Eggs: Beat the eggs in a separate bowl. Temper them by slowly whisking some of the hot béchamel sauce into the eggs to raise their temperature gradually. Then, mix the egg mixture back into the béchamel sauce. Season with ground nutmeg and salt.
- Assemble Layers: In a greased 9×13 inch baking dish, layer half the roasted eggplant slices evenly on the bottom. Spread the meat sauce uniformly over the eggplant layer.
- Top with Eggplant and Béchamel: Add the remaining roasted eggplant slices as a second layer. Pour the béchamel sauce evenly over the top layer of eggplant and smooth it out with a spatula.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled moussaka for 45–50 minutes, or until the béchamel topping is golden brown and bubbling around the edges.
- Rest and Serve: Allow the moussaka to rest for 15 minutes after removing from the oven. This resting time helps the layers set for cleaner slicing and serving.
Notes
- Salting eggplants helps reduce bitterness and prevents sogginess when baking.
- You can substitute ground beef with lamb for a more authentic flavor.
- Letting the dish rest before slicing ensures clean, layered servings.
- For a vegetarian version, omit the meat and add sautéed mushrooms or lentils.
- Béchamel sauce can be enriched with grated Parmesan cheese for extra richness.
