Classic Greek Eggplant Moussaka
This Classic Greek Eggplant Moussaka is the ultimate comfort food for warm-weather dinners. Layers of roasted eggplant, spiced meat sauce, and creamy béchamel come together in one hearty, satisfying dish.
Ingredients
- For the Eggplant:
- – 3 large eggplants about 1.5kg/3.3lbs, sliced lengthwise ¼-inch thick
- – 2 tablespoons 30ml olive oil
- – 1 tablespoon 15g kosher salt
- – Black pepper to taste
- For the Meat Sauce:
- – 1 lb 450g ground beef or lamb
- – 1 large onion finely chopped
- – 3 garlic cloves minced
- – 1 can 400g/14oz diced tomatoes
- – 2 teaspoons dried oregano
- – 1 teaspoon ground cinnamon
- – Salt and pepper to taste
- For the Béchamel:
- – 4 tablespoons 60g butter
- – ¼ cup 30g all-purpose flour
- – 2½ cups 600ml warm milk
- – 2 large eggs
- – ¼ teaspoon ground nutmeg
- – ½ teaspoon salt
Instructions
- Prepare the Eggplant: Preheat oven to 400°F (200°C). Arrange sliced eggplant on baking sheets, brush with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes until golden and softened. Set aside.
- Make the Meat Sauce: In a large skillet, cook the ground beef or lamb over medium heat until browned. Add chopped onion and garlic, and cook until softened. Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 15–20 minutes until thickened.
- Prepare the Béchamel: In a saucepan, melt the butter, then whisk in the flour to form a roux. Slowly add warm milk while whisking constantly. Cook until slightly thickened. Remove from heat, let cool for 1–2 minutes, then whisk in eggs, nutmeg, and salt.
- Assemble the Moussaka: In a greased baking dish, layer half of the roasted eggplant slices, then spread the meat sauce evenly. Add the remaining eggplant slices on top, and pour the béchamel sauce over the entire dish.
- Bake: Reduce oven temperature to 375°F (190°C). Bake for 30–35 minutes until golden and bubbling. Let cool for 10 minutes before slicing and serving.
Notes
– You can substitute ground beef with lentils for a vegetarian version.
– For a lighter béchamel, use low-fat milk and one egg.
– Moussaka tastes even better the next day—perfect for meal prep!
– For a lighter béchamel, use low-fat milk and one egg.
– Moussaka tastes even better the next day—perfect for meal prep!