Description
Classic Greek Eggplant Moussaka is a rich and hearty layered casserole featuring tender roasted eggplants, spiced ground meat sauce, and creamy béchamel topping. This traditional Mediterranean dish is perfect for family gatherings or special occasions, delivering deep flavors and comforting textures in every bite.
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 and let it drain on paper towels for 30 minutes to remove excess moisture and bitterness. Then pat the slices dry thoroughly.
- Roast Eggplant: Brush the eggplant slices with olive oil on both sides and roast in a preheated oven at 400°F (200°C) for 20 minutes until they are golden and caramelized, enhancing their natural sweetness and texture.
- Cook Meat Sauce: Brown the ground beef or lamb in a skillet over medium-high heat. Add the finely chopped onion and minced garlic, cooking until they soften and become fragrant.
- Simmer Sauce: Stir in the diced tomatoes, dried oregano, ground cinnamon, salt, and pepper. Reduce heat and simmer the mixture for 20 minutes until the sauce thickens and flavors meld.
- Make Béchamel Roux: In a saucepan, melt the butter and whisk in the flour. Cook this mixture for 1 to 2 minutes until it bubbles but does not brown, forming a roux.
- Add Milk: Gradually whisk in the warm milk to the roux, stirring continuously and cooking for 5 to 7 minutes until the sauce thickens and coats the back of a spoon.
- Incorporate Eggs: Temper the eggs by slowly whisking some of the béchamel sauce into the beaten eggs to prevent curdling. Return this egg mixture to the rest of the sauce, then season with ground nutmeg and salt, stirring well.
- Layer Moussaka: In a greased 9×13 inch baking dish, layer half of the roasted eggplant slices evenly on the bottom. Spread the meat sauce evenly over the eggplant layer.
- Add Remaining Layers: Layer the remaining roasted eggplant over the meat sauce. Pour the béchamel sauce evenly on top, smoothing the surface with a spatula.
- Bake: Bake the assembled moussaka in a preheated oven at 350°F (175°C) for 45 to 50 minutes, until the top is golden brown and bubbling around the edges.
- Rest Before Serving: Allow the moussaka to rest for 15 minutes after baking to set and make slicing easier, revealing clean, distinct layers.
Notes
- Salting and draining the eggplant is essential to remove bitterness and excess moisture.
- You can substitute ground beef with lamb for a more traditional flavor.
- The béchamel sauce can be flavored with a pinch of nutmeg for warm depth.
- Allowing the moussaka to rest before slicing ensures neater portions.
- For a lighter version, you can grill the eggplant instead of roasting.
