Description
Classic Greek Eggplant Moussaka is a rich and hearty baked casserole featuring layers of roasted eggplant, spiced ground meat in tomato sauce, and creamy béchamel topping. This traditional Mediterranean dish blends savory lamb or beef with aromatic spices and a silky cheese sauce for a comforting and flavorful meal perfect for family dinners.
Ingredients
Scale
Eggplant
- 3 large eggplants (about 1.5 kg / 3.3 lbs), sliced lengthwise ¼-inch thick
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- Black pepper, to taste
Meat Sauce
- 1 lb (450 g) ground beef or lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (400 g / 14 oz) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
Béchamel Sauce
- 4 tablespoons (60 g) butter
- ¼ cup (30 g) all-purpose flour
- 2½ cups (600 ml) warm milk
- 2 large eggs
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Salt and Drain Eggplant: Salt the sliced eggplants and let them drain on paper towels for 30 minutes to remove excess moisture and bitterness. Pat them dry carefully afterward.
- Roast Eggplant: Brush the eggplant slices with olive oil and roast them in a preheated oven at 400°F (200°C) for 20 minutes until they become golden and caramelized.
- Cook Meat Sauce: Brown the ground meat in a skillet over medium-high heat. Add chopped onions and minced garlic, cooking until softened and fragrant.
- Simmer Meat with Tomatoes and Spices: Stir in diced tomatoes, dried oregano, ground cinnamon, salt, and pepper. Allow the mixture to simmer for 20 minutes until the sauce thickens.
- Prepare Béchamel Sauce – Step 1: Melt butter in a saucepan, then whisk in the flour and cook for 1–2 minutes until the mixture bubbles but does not brown.
- Prepare Béchamel Sauce – Step 2: Gradually whisk in the warm milk, cooking the sauce for 5–7 minutes until it thickens to a creamy consistency.
- Incorporate Eggs into Béchamel: Temper the beaten eggs by slowly whisking some of the béchamel sauce into them, then return this mixture to the saucepan. Season with ground nutmeg and salt.
- Assemble Layers – First Layer: Place half of the roasted eggplant slices in a greased 9×13 inch baking dish, spreading them evenly.
- Add Meat Sauce Layer: Spread the prepared meat sauce evenly over the eggplant layer.
- Assemble Layers – Second Eggplant Layer and Béchamel: Add the remaining roasted eggplant slices on top of the meat sauce, then pour the béchamel sauce evenly over the entire surface, smoothing it out.
- Bake Moussaka: Bake in a preheated oven at 350°F (175°C) for 45–50 minutes until the top is golden brown and the casserole is bubbling.
- Rest Before Serving: Let the moussaka rest for 15 minutes to set and allow clean slicing before serving.
Notes
- Salting and draining the eggplant reduces bitterness and prevents sogginess.
- You can substitute ground lamb for beef for a more authentic Greek flavor.
- Allow the moussaka to rest before serving to help it hold its shape.
- Use fresh nutmeg for more aromatic béchamel sauce.
- Leftovers store well in the refrigerator for up to 3 days and freeze well for up to 1 month.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
