Description
This traditional Greek moussaka is a rich, layered casserole of spiced ground meat, tender eggplant, and creamy béchamel sauce, baked until golden and bubbling—a Mediterranean comfort classic.
Ingredients
Units
Scale
- For the Meat Sauce:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 lb ground lamb or beef
- 1/2 cup red wine (optional)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cinnamon
- 1/2 tsp dried oregano
- Salt and pepper to taste
- For the Eggplant Layer:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt, for sweating
- Olive oil, for brushing or frying
- For the Béchamel Sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/4 tsp nutmeg
- 1/2 cup grated parmesan
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Sprinkle eggplant slices with salt and let sit for 30 minutes to remove bitterness. Rinse and pat dry.
- Brush eggplant with olive oil and roast at 400°F (200°C) for 20 minutes or until tender. Set aside.
- For the meat sauce, heat olive oil in a skillet. Sauté onion and garlic until soft.
- Add ground meat and brown thoroughly. Stir in wine (if using), crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 20–25 minutes until thickened.
- For béchamel, melt butter in a saucepan, whisk in flour, and cook 1–2 minutes. Gradually whisk in milk until smooth. Add nutmeg, salt, and pepper. Remove from heat and stir in parmesan and beaten egg.
- Preheat oven to 375°F (190°C). In a greased baking dish, layer half the eggplant, all the meat sauce, remaining eggplant, and pour over béchamel.
- Bake for 40–45 minutes or until golden and bubbling.
- Let rest 10–15 minutes before slicing and serving.
Notes
- Salting eggplant helps remove bitterness and moisture for better texture.
- You can substitute lamb with beef or use a mix of both.
- Letting the moussaka rest before cutting allows it to set for neater slices.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 95mg
