Description
Classic Greek Eggplant Moussaka is a rich and satisfying layered casserole featuring caramelized roasted eggplant, a fragrant ground beef and tomato sauce spiced with cinnamon and oregano, and a creamy béchamel topping. Baked to golden perfection, this traditional Mediterranean dish offers comforting flavors and a hearty texture, perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant Preparation
- 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
- Salt and Drain Eggplant: Salt the sliced eggplant liberally and place them on paper towels. Let them drain for 30 minutes to remove excess moisture and bitterness. Pat dry with paper towels before proceeding.
- Roast Eggplant: Brush the eggplant slices with olive oil on both sides. Arrange on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20 minutes until they become golden and caramelized. Remove and set aside.
- Cook Meat Sauce: In a skillet over medium-high heat, brown the ground beef or lamb until fully cooked and no longer pink. Add the finely chopped onion and minced garlic; cook until softened and fragrant.
- Add Tomatoes and Spices: Stir in the diced tomatoes, dried oregano, ground cinnamon, salt, and black pepper. Reduce heat and simmer for 20 minutes, allowing the sauce to thicken and flavors to meld.
- Make Béchamel Base: In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes until the mixture bubbles and cooks out the raw flour taste.
- Add Milk: Gradually whisk in the warm milk to the butter-flour mixture, stirring continuously to prevent lumps. Continue cooking and stirring for 5–7 minutes until the sauce thickens into a smooth béchamel.
- Incorporate Eggs into Béchamel: Beat the eggs in a small bowl. Temper the eggs by slowly whisking a few tablespoons of the béchamel into the eggs to warm them gently, then return the egg mixture to the saucepan. Season with ground nutmeg and salt. Stir well to combine.
- Assemble Moussaka – First Layer: Grease a 9×13 inch baking dish lightly. Layer half of the roasted eggplant evenly on the bottom of the dish.
- Add Meat Sauce: Spread the thickened meat sauce evenly over the first layer of eggplant.
- Second Eggplant Layer: Place the remaining roasted eggplant slices evenly over the meat sauce layer.
- Top with Béchamel: Pour the béchamel sauce evenly over the top layer of eggplant. Smooth the surface with a spatula.
- Bake: Bake the assembled moussaka in a preheated oven at 350°F (175°C) for 45–50 minutes until the top is golden brown and bubbling.
- Rest and Serve: Remove from oven and let the moussaka rest for 15 minutes before slicing. This resting helps the layers set for clean slices and better presentation.
Notes
- Salting and draining the eggplant removes bitterness and excess water, which helps prevent a soggy moussaka.
- Using ground lamb instead of beef is traditional and adds a richer flavor.
- You can prepare the meat sauce and béchamel in advance to save time on baking day.
- Letting the moussaka rest after baking is essential for neat slices.
- For a vegetarian version, substitute ground meat with cooked lentils or mushrooms.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
