Description
This Real Easy Greek Moussaka recipe delivers a classic Mediterranean comfort dish featuring layers of roasted eggplant, a rich meat sauce flavored with cinnamon and oregano, and a creamy béchamel topping baked to golden perfection. Ideal for family dinners, it combines traditional Greek flavors with straightforward preparation.
Ingredients
Scale
Eggplant Layer
- 2 large eggplants
- Olive oil for brushing
- Salt and pepper to taste
Meat Sauce
- 500g minced meat (beef or lamb)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g canned peeled tomatoes
- 1 teaspoon cinnamon powder
- 1 teaspoon dried oregano
- Olive oil for sautéing
- Salt and pepper to taste
Béchamel Sauce
- 50g butter
- 50g all-purpose flour
- 500ml milk
- 1 egg
- 50g grated Parmesan cheese (or kefalotyri)
- Salt, pepper, and a pinch of nutmeg
Instructions
- Prepare the Eggplant: Slice the eggplants lengthwise into 1/2 inch thick slices. Sprinkle the slices with salt and let them sit for 10-15 minutes to draw out excess moisture. Pat the slices dry thoroughly. Then, brush both sides of the slices with olive oil and season with salt and pepper. Roast in a preheated oven at 200°C (392°F) for about 20 minutes until the eggplant is soft and lightly browned. Set aside once done.
- Make the Meat Sauce: Heat olive oil in a pan over medium heat and sauté the finely chopped onion and minced garlic until fragrant and translucent. Add the minced meat and cook until browned thoroughly, breaking up clumps. If there is excess fat, drain it off. Stir in the canned peeled tomatoes, cinnamon powder, dried oregano, salt, and pepper. Reduce the heat and let it simmer gently for 15-20 minutes until the sauce thickens slightly. Remove from heat and set aside.
- Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1-2 minutes without browning. Gradually add the milk while whisking constantly to prevent lumps. Continue stirring until the sauce thickens, which should take about 5-7 minutes. Remove from heat and let it cool slightly. Beat the egg in a separate bowl and then whisk it into the béchamel sauce to enrich it. Stir in the grated Parmesan (or kefalotyri) cheese and season with salt, pepper, and a pinch of nutmeg. Mix well.
- Assemble the Moussaka: In a baking dish, arrange a layer of roasted eggplant slices to cover the bottom. Spread half of the prepared meat sauce evenly over the eggplant. Add another layer of eggplant slices on top of the meat sauce. Pour the remaining meat sauce over this second eggplant layer. Finally, pour the béchamel sauce evenly over all the layers, spreading it to cover completely.
- Bake and Serve: Preheat your oven to 180°C (356°F). Bake the assembled moussaka in the oven for about 40-45 minutes or until the béchamel is set, bubbling, and lightly golden brown on top. Remove from the oven and allow to rest for 10-15 minutes before slicing and serving. This resting helps the layers to set and enhances the flavor melding.
Notes
- For a smokier flavor, you can grill the eggplant slices instead of roasting.
- Make sure to salt the eggplant slices well to reduce bitterness and moisture.
- Use either beef or lamb according to preference; lamb will produce a more traditional flavor.
- You can prepare the meat sauce and béchamel sauce a day ahead to save time.
- Let the moussaka rest after baking to help it set and make cutting easier.
- Substitute Parmesan with kefalotyri cheese for a traditional touch, if available.
