Description
Greek Moussaka is a rich and comforting Mediterranean casserole made with layers of roasted eggplant, spiced ground meat, and creamy béchamel sauce. Baked to golden perfection, this dish is a true classic that’s perfect for family dinners or special occasions. It’s hearty, flavorful, and guaranteed to impress your guests with its delicious layers of savory goodness.
Ingredients
For the eggplant:
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3 medium eggplants (sliced into 1/2-inch thick rounds)
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Salt (for drawing out moisture from the eggplant)
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2 tablespoons olive oil (for roasting)
For the meat sauce:
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1 lb ground beef or lamb (or a mixture of both)
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1 medium onion (finely chopped)
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2 cloves garlic (minced)
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1/2 cup red wine (optional)
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1 (14 oz) can crushed tomatoes
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2 tablespoons tomato paste
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1 teaspoon dried oregano
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1/2 teaspoon ground cinnamon
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Salt and pepper to taste
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1 tablespoon fresh parsley (chopped)
For the béchamel sauce:
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4 tablespoons unsalted butter
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1/4 cup all-purpose flour
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2 1/2 cups whole milk (warmed)
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1/4 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/4 cup grated Parmesan cheese
- 1 large egg (beaten)
Instructions
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Prepare the eggplant:
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Preheat the oven to 400°F (200°C).
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Slice the eggplants into 1/2-inch thick rounds and sprinkle with salt. Let them rest for 15-20 minutes to draw out moisture.
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Blot the eggplant slices with a paper towel to remove excess moisture, then brush both sides with olive oil and arrange them on a baking sheet.
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Roast for 25-30 minutes, flipping halfway through, until golden brown and tender. Set aside.
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Make the meat sauce:
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In a large skillet over medium-high heat, cook the ground meat until browned, breaking it into small pieces.
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Add the chopped onion and garlic, cooking for 5 minutes until softened.
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If using, pour in the red wine and simmer for 2-3 minutes .
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Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let the sauce simmer on low heat for 20 minutes, stirring occasionally. Stir in parsley and remove from heat.
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Prepare the béchamel sauce:
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In a saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, for 1-2 minutes to form a roux.
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Gradually pour in the warmed milk, whisking continuously to avoid lumps. Cook until the sauce thickens (about 5-7 minutes).
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Stir in nutmeg, salt, and Parmesan cheese. Remove from heat and allow to cool slightly before whisking in the beaten egg.
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Assemble the moussaka:
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Preheat the oven to 350°F (175°C).
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Grease a 9×13-inch baking dish. Layer half of the roasted eggplant slices at the bottom of the dish.
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Spread the meat sauce evenly over the eggplant.
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Top with the remaining roasted eggplant slices.
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Pour the béchamel sauce over the eggplant, spreading it evenly. Optionally, sprinkle extra Parmesan cheese on top.
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Bake and serve:
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Bake for 40-45 minutes, or until the top is golden brown and bubbly.
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Let the moussaka rest for 15-20 minutes before slicing to allow the layers to set.
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Notes
Vegetarian version: Use lentils or mushrooms as a substitute for ground meat. Add extra vegetables like zucchini or spinach for a hearty filling.Gluten-free version: Replace the flour in the béchamel sauce with a gluten-free flour alternative, and ensure all other ingredients are gluten-free.Spicy version: Add red pepper flakes or a pinch of cayenne pepper to the meat sauce for a spicy kick.
