Description
A layered Mediterranean casserole of roasted eggplant, spiced meat sauce, and creamy béchamel, baked until golden and bubbling — this classic Greek dish delivers warmth, comfort, and depth in every bite.
Ingredients
Units
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt, to sprinkle
- 1 lb ground beef or lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1/2 cup crushed tomatoes
- 1/4 cup red wine (optional)
- 1 tablespoon chopped parsley
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1 egg yolk
- 1/4 cup grated Parmesan cheese
- Additional Parmesan or Kefalotyri cheese, grated (for topping)
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line baking trays with parchment paper.
- Brush eggplant slices lightly with olive oil, sprinkle with salt, and roast for 20 minutes until soft and golden. Set aside.
- For the meat sauce, sauté onion and garlic in olive oil over medium heat. Add ground meat, breaking it apart, and cook until browned.
- Stir in cinnamon, allspice, tomato paste, crushed tomatoes, red wine (if using), salt, and pepper. Simmer for 20 minutes, then stir in chopped parsley. Set aside.
- For the béchamel sauce, melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes to remove the raw taste.
- Gradually whisk in milk, stirring constantly until thickened. Remove from heat and season with nutmeg, salt, and pepper.
- Stir in Parmesan cheese and quickly whisk in the egg yolk to avoid curdling.
- Assemble in a greased baking dish: layer half of the roasted eggplant, spread all of the meat sauce, top with remaining eggplant, and pour béchamel sauce evenly over the top.
- Sprinkle with additional Parmesan or Kefalotyri cheese.
- Bake at 375°F (190°C) for 40–45 minutes, until golden and bubbly. Let rest 15 minutes before slicing.
- Garnish with fresh chopped parsley and serve warm.
Notes
- Salting and roasting the eggplant reduces bitterness and prevents sogginess.
- Letting the moussaka rest before serving helps it hold its shape.
- Kefalotyri cheese offers a more traditional Greek flavor if available.
- Use ground lamb for a more authentic taste, though beef is a fine substitute.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 105mg
