Greek Eggplant Moussaka
Greek Eggplant Moussaka is a hearty layered casserole featuring roasted eggplant, spiced meat sauce, and a silky béchamel topping. Rich, flavorful, and comforting, it’s a timeless Mediterranean classic perfect for family dinners or special gatherings.
Calories:
Ingredients
For the Eggplant:
- 3 large eggplants about 1.5 kg / 3.3 lbs, sliced lengthwise ¼-inch thick
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- Black pepper to taste
For the Meat Sauce:
- 1 lb ground beef or lamb
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 can 400 g / 14 oz diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
For the Béchamel:
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2½ cups warm milk
- 2 large eggs
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Sprinkle the eggplant slices with salt and let them sit for 30 minutes to remove bitterness. Pat dry, brush lightly with olive oil, and roast at 400°F (200°C) for 20 minutes until tender and golden.
- Brown the ground beef or lamb in a large skillet over medium-high heat, breaking it apart as it cooks. Add chopped onions and garlic, cooking until soft.
- Stir in diced tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 20 minutes until the sauce thickens and becomes rich.
- Melt butter in a saucepan, whisk in flour, and cook for 1 minute without browning. Gradually pour in warm milk, whisking constantly until smooth and thickened.
- Lightly beat the eggs in a small bowl, then temper with a bit of the hot sauce before whisking them back in. Season with nutmeg and salt.
- Layer half the roasted eggplant in a 9×13-inch baking dish, spread the meat sauce evenly, add the remaining eggplant, and top with the béchamel sauce, spreading it smooth.
- Bake at 350°F (175°C) for 45–50 minutes until golden and slightly puffed. Let it rest for 15 minutes before serving so the layers hold together nicely.