Description
Classic Greek Eggplant Moussaka is a rich, comforting casserole featuring layers of roasted eggplant, savory ground lamb or beef cooked with aromatic spices and tomatoes, and topped with a creamy béchamel sauce. This traditional dish is baked to golden perfection and rested before serving to ensure clean, flavorful slices.
Ingredients
Scale
Eggplant
- 2 large eggplants, sliced into 1/2-inch rounds
- Olive oil for brushing
- Salt, to taste
- Black pepper, to taste
Meat Sauce
- 1 pound ground lamb or ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1/4 cup red wine (optional)
- 1 can crushed tomatoes (about 14 oz)
- 2 tablespoons tomato paste
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 2 large eggs, beaten
- 1/2 cup grated Parmesan or kefalotyri cheese
- Pinch of ground nutmeg
Instructions
- Roast the Eggplant: Preheat the oven to 400°F. Arrange the eggplant slices on baking sheets, brush each slice lightly with olive oil, and season with salt and black pepper. Roast for 20 minutes, flipping the slices once halfway through, until tender and lightly golden. Lower the oven temperature to 350°F and set aside.
- Prepare the Meat Sauce: In a skillet over medium heat, cook the ground lamb or beef until browned. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, ground cinnamon, allspice, and dried oregano and cook briefly until fragrant. Pour in the red wine if using and simmer until it has reduced by half. Add the crushed tomatoes, tomato paste, salt, and pepper, then simmer the sauce for 15 minutes, stirring occasionally, until thickened. Remove from heat and stir in chopped fresh parsley.
- Make the Béchamel Sauce: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the warm whole milk and continue to cook, whisking steadily until the sauce thickens and is smooth. Remove the saucepan from heat and whisk in a pinch of ground nutmeg, the grated cheese, and the beaten eggs until fully combined.
- Assemble the Moussaka: Grease a baking dish and layer half of the roasted eggplant slices evenly on the bottom. Spread the prepared meat sauce evenly over the eggplant layer. Add the remaining eggplant slices on top of the meat sauce. Pour the béchamel sauce evenly over the top layer, smoothing it out with a spatula to cover the surface completely.
- Bake the Moussaka: Place the assembled dish in the preheated 350°F oven and bake for 40 to 45 minutes, or until the béchamel topping is golden and set.
- Rest and Serve: Remove the dish from the oven and let it rest for 20 minutes to allow the moussaka to set. This resting time helps achieve cleaner slices when serving. Slice and serve warm.
Notes
- Letting the moussaka rest after baking helps it set, ensuring cleaner, neater slices when serving.
- Lamb is traditional for authentic flavor, but ground beef can be used as a milder alternative.
