Description
A rich and comforting Greek classic featuring layers of tender eggplant, spiced meat sauce, and creamy béchamel, perfect for gatherings or meal prep.
Ingredients
Scale
- 2 large eggplants, sliced ½ inch thick
- Olive oil for brushing
- Salt for sprinkling
- 1 lb ground beef or lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup canned crushed tomatoes
- ½ tsp cinnamon
- ¼ tsp allspice
- ½ cup red wine (optional)
- Salt and pepper to taste
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 egg yolks
- Pinch of nutmeg
- ½ cup grated Parmesan
- Salt and pepper to taste
Instructions
- Slice the eggplants into ½-inch rounds, sprinkle with salt, and let them sit for 20 minutes to release moisture. Rinse and pat dry with paper towels.
- Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet. Roast for 15 minutes, flip, and roast for another 15 minutes until golden and soft.
- Heat olive oil in a large skillet. Sauté onion until soft, then add garlic and cook for 1 minute. Add the ground meat, breaking it up with a spoon, and cook until browned. Stir in tomato paste, crushed tomatoes, cinnamon, allspice, and wine. Simmer for 15 minutes until thickened. Season with salt and pepper.
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened. Remove from heat and stir in nutmeg, Parmesan, and egg yolks. Season with salt and pepper.
- Preheat oven to 375°F (190°C). Layer half the roasted eggplant in the casserole dish, followed by the meat sauce, then the remaining eggplant. Pour béchamel sauce over the top, spreading it evenly.
- Bake uncovered for 35-40 minutes, or until the top is golden brown and bubbling. Let it rest for 20 minutes before slicing.
Notes
[‘Salting the eggplant removes bitterness and improves texture.’, ‘Make the béchamel last to prevent thickening too early.’, ‘Let the moussaka rest for 20-30 minutes after baking for better layers.’, ‘Moussaka tastes even better the next day; reheat in the oven at 350°F (175°C).’]
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Fat: 25
- Carbohydrates: 30
- Protein: 23
Keywords: Greek moussaka, comfort food, eggplant recipe, béchamel sauce, layered casserole, authentic Greek dish