Description
Classic Greek Eggplant Moussaka is a rich and hearty layered casserole featuring tender roasted eggplant, a savory ground meat sauce infused with herbs and spices, and a creamy béchamel topping baked to golden perfection. This traditional Mediterranean dish offers a comforting blend of flavors and textures that make it a perfect centerpiece for family dinners.
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 the 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 the 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 the Meat Sauce: In a skillet over medium-high heat, brown the ground beef or lamb. Add the chopped onion and minced garlic, cooking until softened and fragrant.
- Add Tomatoes and Spices: Stir in diced tomatoes, dried oregano, cinnamon, salt, and black pepper. Reduce the heat and simmer the mixture for 20 minutes until the sauce has thickened nicely.
- Make the Béchamel Roux: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbling and golden, taking care not to burn the mixture.
- Incorporate Milk: Gradually whisk warm milk into the roux, continuing to stir and cook for 5–7 minutes until the béchamel sauce thickens to a creamy consistency.
- Temper and Add Eggs: Slowly whisk some of the béchamel sauce into the beaten eggs to temper them, then return the egg mixture to the saucepan. Stir well and season the béchamel with ground nutmeg and salt.
- Layer the Moussaka: In a greased 9×13 inch (23×33 cm) baking dish, place half of the roasted eggplant slices in an even layer. Spread the meat sauce evenly over the eggplant layer.
- Add Remaining Eggplant and Béchamel: Layer the remaining roasted eggplant on top of the meat sauce. Pour the béchamel sauce evenly over the top, smoothing the surface with a spatula.
- Bake the Moussaka: Bake in a preheated oven at 350°F (175°C) for 45–50 minutes until the top is golden brown and the dish is bubbling around the edges.
- Rest Before Serving: Allow the moussaka to rest for 15 minutes after baking. This resting period helps the layers set and ensures clean slices when serving.
Notes
- Salting and draining the eggplant is essential to remove bitterness and excess water, preventing a soggy dish.
- You can substitute ground lamb for beef for a more traditional flavor.
- The cinnamon and nutmeg add warm, aromatic undertones typical of Greek moussaka.
- Ensure the béchamel sauce is thick enough to create a creamy, stable top layer.
- Letting the moussaka rest before slicing helps maintain distinct layers for an attractive presentation.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
