Description
Classic Greek Eggplant Moussaka is a rich, layered casserole featuring tender roasted eggplant, a savory ground lamb or beef meat sauce infused with warm spices, and a creamy béchamel topping baked to golden perfection. This Mediterranean comfort food offers a harmonious blend of flavors and textures, perfect for a hearty main course.
Ingredients
Scale
Eggplant Layer
- 3 large eggplants, sliced into 1/2-inch rounds
- Salt for sweating eggplant
- Olive oil for brushing
Meat Sauce
- 1 1/2 pounds ground lamb or ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 can (14 ounces) crushed tomatoes
- 1/4 cup red wine (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Béchamel Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper
- 2 large eggs, lightly beaten
- 1 cup grated kefalotyri or Parmesan cheese
Instructions
- Sweat the Eggplant: Place the sliced eggplant on a baking sheet, sprinkle lightly with salt to draw out excess moisture, and let it sit for 30 minutes. This step helps reduce bitterness and improves texture. Afterward, rinse the slices and pat them dry thoroughly.
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet. Bake for 20 to 25 minutes, flipping halfway through, until the slices become tender and lightly golden. Set aside to cool.
- Prepare the Meat Sauce: Reduce the oven temperature to 375°F (190°C). Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in minced garlic, ground cinnamon, allspice, and dried oregano and cook for about 30 seconds until fragrant. Add the ground meat, breaking it up, and cook until browned. Mix in tomato paste, crushed tomatoes, red wine (if using), salt, and pepper. Let the sauce simmer for 15 to 20 minutes until it thickens.
- Make the Béchamel Sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for about 1 minute to form a roux. Gradually whisk in the warm milk, ensuring the sauce remains smooth and begins to thicken. Remove from heat and season with ground nutmeg, salt, and pepper. Slowly whisk in the beaten eggs and fold in half of the grated cheese.
- Assemble the Moussaka: Lightly grease a baking dish. Arrange half of the roasted eggplant slices evenly on the bottom. Spread all of the meat sauce over the eggplant layer, and then layer the remaining eggplant slices on top. Pour the béchamel sauce evenly over the top layer and sprinkle the remaining cheese to finish.
- Bake: Place the assembled dish in the preheated oven and bake for 45 to 50 minutes, or until the béchamel topping turns golden brown and is set.
- Rest and Serve: Remove the moussaka from the oven and let it rest for 20 minutes before slicing. This resting time allows the dish to firm up for clean, presentable slices. Serve warm and enjoy your classic Greek meal.
Notes
- Letting the moussaka rest helps it set for clean slices and an ideal texture.
- You can add thinly sliced potatoes or zucchini as additional layers for variation.
- The warm spices like cinnamon and nutmeg are essential for authentic flavor—do not omit them.
- Use ground lamb for a traditional taste, but ground beef is a delicious alternative.
- If you want a gluten-free version, substitute the all-purpose flour in the béchamel with a gluten-free flour blend.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
