Description
Classic Greek Eggplant Moussaka is a rich and flavorful layered casserole featuring roasted eggplant slices, a spiced ground meat sauce, and a creamy béchamel topping. This dish offers a perfect balance of savory, aromatic spices and creamy textures, making it a traditional favorite in Greek cuisine.
Ingredients
Scale
Eggplant
- 3 medium eggplants, sliced 1/2-inch thick
- 2 tablespoons olive oil
- Salt and pepper to taste
Meat Sauce
- 1 pound ground lamb or beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine (optional)
- 1 (14 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Béchamel Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warm
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
Instructions
- Roast Eggplant: Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until golden and tender. Set aside.
- Prepare Meat Sauce: In a large skillet over medium heat, cook the ground meat with chopped onion until browned, about 6–8 minutes. Add garlic and cook for 1 minute. Stir in red wine (if using), crushed tomatoes, tomato paste, cinnamon, allspice, nutmeg, and parsley. Simmer uncovered for 15–20 minutes until thickened. Season with salt and pepper to taste.
- Make Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in warm milk until smooth. Cook until sauce thickens, about 5 minutes. Remove from heat and stir in nutmeg, Parmesan cheese, and beaten egg.
- Assemble Moussaka: Grease a 9×13-inch baking dish. Layer half of the roasted eggplant slices at the bottom. Spread all the meat sauce evenly over the eggplant. Add the remaining eggplant slices on top.
- Top and Bake: Pour the béchamel sauce over the layered eggplant and meat, spreading evenly. Bake at 350°F (175°C) for 40–45 minutes until the top is golden and bubbling.
- Rest and Serve: Allow the moussaka to rest for 20–30 minutes after baking before slicing and serving to let it set properly.
Notes
- Moussaka tastes even better the next day as flavors deepen.
- You can prepare the dish in advance and refrigerate before baking for convenience.
- For a vegetarian version, substitute cooked lentils for the ground meat.
- Use firm eggplants for better texture.
- Be cautious not to overcook the béchamel sauce or it will curdle.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 85mg
