Description
Classic Greek Eggplant Moussaka is a rich and hearty layered casserole featuring tender roasted eggplant, a savory ground meat sauce infused with aromatic spices, and a creamy béchamel topping. This traditional Mediterranean comfort food is baked to golden perfection, offering a delightful blend of flavors and textures perfect for family dinners or special occasions.
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.
- 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 are golden and caramelized.
- Cook Meat Sauce: In a skillet over medium-high heat, brown the ground meat. Add the finely chopped onion and minced garlic, cooking until softened.
- Add Tomatoes and Spices: Stir in the diced tomatoes, dried oregano, ground cinnamon, salt, and pepper. Let the sauce simmer for 20 minutes until it thickens.
- Make Béchamel Roux: Melt butter in a saucepan and whisk in the flour. Cook this mixture for 1–2 minutes until it bubbles to form a roux.
- Add Milk: Gradually whisk in the warm milk and cook for 5–7 minutes until the sauce thickens into a béchamel.
- Incorporate Eggs: Temper the eggs by slowly whisking a small amount of the béchamel into the beaten eggs to prevent curdling. Then return the egg mixture to the béchamel sauce. Season with ground nutmeg and salt.
- Assemble Moussaka: Layer half of the roasted eggplant in a greased 9×13 inch baking dish. Spread the meat sauce evenly over the eggplant layer.
- Add Remaining Layers: Layer the remaining roasted eggplant slices over the meat sauce. Pour the béchamel sauce evenly on top and smooth out the surface.
- Bake: Bake the assembled dish in a preheated oven at 350°F (175°C) for 45–50 minutes until the top is golden brown and bubbling.
- Rest: Let the moussaka rest for 15 minutes before slicing to allow the layers to set and yield clean portions.
Notes
- Salting the eggplant helps reduce bitterness and prevents sogginess by drawing out excess moisture.
- You can substitute ground lamb for beef for a more authentic Greek flavor.
- Ensure to temper the eggs in the béchamel carefully to avoid scrambling.
- Letting the moussaka rest after baking helps the layers firm up for easier serving.
- For a vegetarian version, substitute the meat sauce with a lentil or mushroom ragout.
