Description
Classic Greek Eggplant Moussaka is a hearty Mediterranean casserole featuring layers of roasted eggplant, rich ground lamb or beef tomato sauce, and creamy béchamel topping baked to golden perfection. This comforting dish combines fragrant spices and creamy textures for an authentic taste of Greece.
Ingredients
Scale
Eggplant
- 2 large eggplants (sliced into ½-inch rounds)
- 2 tablespoons olive oil (plus more for brushing)
- Salt (for sweating the eggplant)
Meat Sauce
- 1 pound ground lamb or beef
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- ½ teaspoon cinnamon
- ½ teaspoon dried oregano
- ¼ teaspoon allspice
- ½ teaspoon black pepper
- Salt to taste
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk (warmed)
- 1 egg yolk
- ¼ cup grated Parmesan cheese
- Pinch of nutmeg
Instructions
- Prepare the Eggplant: Lightly salt both sides of the eggplant slices and let them sit for 20–30 minutes to draw out moisture. Then, pat them dry thoroughly with paper towels to remove excess water, ensuring a better roasted texture.
- Roast the Eggplant: Preheat the oven to 400°F and line two baking sheets with parchment paper. Brush the eggplant slices with olive oil on both sides and arrange them in a single layer on the sheets. Roast for 20 minutes, flipping halfway through, until the slices are tender and lightly browned. Reduce oven temperature to 350°F after roasting.
- Make the Meat Sauce: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and softened. Add the ground lamb or beef, cooking until browned completely. Stir in the crushed tomatoes, tomato paste, cinnamon, dried oregano, allspice, black pepper, and salt to taste. Simmer the sauce for 15–20 minutes until thickened and flavorful.
- Prepare the Béchamel Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook the mixture for 1 minute to form a roux. Gradually whisk in the warmed whole milk, stirring continuously until the sauce becomes smooth and thickens. Remove from heat, then whisk in the egg yolk, grated Parmesan cheese, and a pinch of nutmeg for richness and aroma.
- Assemble the Moussaka: In a greased 9×13-inch baking dish, lay down half of the roasted eggplant slices evenly. Spread the prepared meat sauce over the eggplant layer. Top with the remaining roasted eggplant slices, ensuring even coverage. Pour the béchamel sauce over the top layer and spread evenly to cover the entire surface.
- Bake and Serve: Bake the assembled moussaka in the preheated 350°F oven for 35–40 minutes until the béchamel topping is golden brown and bubbling. Remove from oven and allow the dish to rest for 10–15 minutes before slicing to let the layers set. Serve warm, ideally with a fresh green salad or crusty bread.
Notes
- For a lighter version, substitute part of the eggplant with thinly sliced zucchini or potatoes.
- Moussaka tastes even better the next day as the flavors develop more deeply.
- Serving with a green salad or crusty bread complements the dish perfectly.
