Description
Classic Greek Eggplant Moussaka is a rich, layered casserole featuring roasted eggplant, a savory ground lamb or beef meat sauce flavored with cinnamon and oregano, and a creamy béchamel topping. This traditional dish is baked until golden and bubbling, delivering a hearty and comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Eggplant Layer:
- 2 large eggplants, sliced into 1/2-inch rounds
- Olive oil for brushing
- Salt and pepper to taste
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground lamb or beef
- 1/4 cup red wine (optional)
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warm
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- Salt and pepper to taste
Other:
- 1/4 cup grated Parmesan or kefalotyri for topping
Instructions
- Roast Eggplant: Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until tender and golden. Set aside.
- Prepare Meat Sauce: Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened. Add the ground meat and cook until browned. Pour in red wine if using and simmer for 2 minutes. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer uncovered for 15–20 minutes until thickened. Remove from heat.
- Make Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in warm milk, stirring constantly until smooth and thickened. Add nutmeg, salt, pepper, and grated Parmesan cheese. Let cool slightly, then whisk in the beaten egg.
- Assemble Moussaka: In a 9×13-inch baking dish, layer half of the roasted eggplant slices. Spread all of the meat sauce evenly over the eggplant. Layer the remaining eggplant slices on top. Pour the béchamel sauce evenly over the top and sprinkle with extra grated Parmesan or kefalotyri cheese.
- Bake: Reduce oven temperature to 350°F (175°C). Bake the assembled moussaka for 40–45 minutes, until the top is golden and bubbling. Remove from oven and let rest for 15 minutes before slicing and serving.
Notes
- For a lighter version of this dish, grill the eggplant slices instead of roasting them.
- Moussaka can be prepared a day ahead and reheated; flavors will deepen beautifully overnight.
