Description
A comforting Greek dish featuring layers of roasted eggplant, spiced meat sauce, and creamy béchamel, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 2–3 medium-sized eggplants
- Olive oil for brushing
- Salt for drawing out bitterness
- 1 pound (450g) ground beef or lamb
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14 ounces / 400g) crushed tomatoes
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- Salt & pepper to taste
- ½ cup (120ml) red wine
- 4 tablespoons (60g) unsalted butter
- 4 tablespoons (60g) all-purpose flour
- 2 cups (480ml) whole milk
- 2 large egg yolks
- ¼ teaspoon nutmeg
- ½ cup (50g) grated Parmesan cheese
Instructions
- Slice the eggplants into ½-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out bitterness. Rinse and pat dry. Brush with olive oil and roast at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in ground meat, breaking it up as it cooks. Once browned, add tomato paste, crushed tomatoes, wine, cinnamon, allspice, salt, and pepper. Simmer for 20 minutes, stirring occasionally, until thickened.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually pour in milk, whisking constantly, until thickened. Remove from heat and stir in nutmeg and Parmesan. Let cool slightly, then whisk in egg yolks.
- Preheat oven to 375°F (190°C). Layer roasted eggplant at the bottom of a 9×13-inch baking dish. Spread half the meat sauce over the eggplant. Add another layer of eggplant, followed by the remaining meat sauce. Top with béchamel, spreading evenly. Sprinkle extra Parmesan on top.
- Bake for 40-45 minutes, or until the top is golden and bubbling. Let cool for 15 minutes before slicing.
Notes
[‘Salting the eggplant removes bitterness and improves texture.’, ‘Use high-quality spices for authentic flavor.’, ‘Let the dish rest for 15-20 minutes after baking for easier slicing.’, ‘Moussaka freezes well; consider making extra for later.’]
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Fat: 18
- Carbohydrates: 22
- Protein: 18
Keywords: Greek moussaka, eggplant moussaka, comfort food, Greek dinner, baked moussaka