Description
Classic Greek Eggplant Moussaka is a hearty and comforting Mediterranean casserole featuring layers of tender roasted eggplant, a spiced ground meat sauce, and creamy béchamel topping. It’s a perfect dish for family dinners or special occasions, delivering robust flavors of cinnamon, allspice, and nutmeg in a satisfying baked casserole.
Ingredients
Scale
Eggplant Layer
- 3 medium eggplants, sliced into ½-inch rounds
- Olive oil for brushing
- Salt for sweating the eggplant
Meat Sauce
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef or lamb
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- ¼ cup red wine (optional)
- Salt and pepper to taste
- ½ cup chopped fresh parsley
Béchamel Sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk, warmed
- 2 egg yolks
- ½ cup grated Parmesan cheese
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
- Prepare Eggplant: Preheat oven to 400°F (200°C). Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Pat the slices dry, brush both sides with olive oil, and arrange them on a baking sheet. Roast for 20–25 minutes until golden and tender.
- Make Meat Sauce: Heat olive oil in a pan over medium heat. Sauté the chopped onion until soft, then add minced garlic and cook for another minute. Add ground beef or lamb and cook until fully browned. Stir in cinnamon, allspice, nutmeg, tomato paste, crushed tomatoes, and red wine if using. Season with salt and pepper. Simmer uncovered for 15–20 minutes until the sauce thickens. Stir in chopped parsley and remove from heat.
- Prepare Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in the warmed milk until the sauce is smooth and thickened. Remove from heat and let cool slightly. Stir in egg yolks, grated Parmesan, a pinch of nutmeg, and season with salt and pepper.
- Assemble Moussaka: Grease a 9×13-inch baking dish. Layer half of the roasted eggplant slices on the bottom. Spread the meat sauce evenly over the eggplant. Add the remaining eggplant slices on top. Pour the béchamel sauce over the layers and spread to cover evenly.
- Bake and Serve: Reduce oven temperature to 375°F (190°C) and bake the assembled moussaka for 40–45 minutes until the top is golden and bubbling. Allow the dish to rest for 15–20 minutes before slicing and serving to let it set.
Notes
- Moussaka can be prepared in advance and reheated before serving for convenience.
- For a lighter or vegetarian variation, substitute ground turkey or use a lentil mix in place of beef or lamb.
- Roasting the eggplant instead of frying reduces oil usage and results in a lighter dish.
