Description
Classic Greek Eggplant Moussaka is a delicious Mediterranean dish that layers tender roasted eggplant, savory ground meat, and a creamy béchamel sauce. This hearty casserole is perfect for family gatherings or cozy dinners, offering rich flavors and comforting textures that will leave everyone wanting more. Easy to prepare and visually stunning, it brings the taste of Greece right to your table.
Ingredients
Scale
- 2 large eggplants (about 1.5 lbs)
- 1 lb ground lamb or beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz canned crushed tomatoes
- 2 tsp olive oil
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 large egg yolk
- Salt and pepper to taste
- 1 tsp cinnamon or nutmeg (optional)
Instructions
- Preheat the oven to 400°F (200°C). Slice the eggplants into half-inch rounds, sprinkle with salt, and let sit for 30 minutes.
- Rinse the eggplants and pat dry. Arrange on baking sheets drizzled with olive oil and roast for 25–30 minutes until golden brown.
- In a skillet over medium heat, sauté onions until translucent. Add garlic, then browned ground meat. Mix in crushed tomatoes, oregano, cinnamon, salt, and pepper; simmer for 20 minutes.
- For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour for two minutes; gradually whisk in milk until thickened (about five minutes). Remove from heat and mix in egg yolk.
- Layer half of the roasted eggplants in a baking dish, followed by half of the meat sauce. Repeat layers and top with béchamel sauce.
- Bake at 350°F (175°C) for about an hour until bubbly and golden. Let rest for ten minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of moussaka (approximately 200g)
- Calories: 380
- Sugar: 7g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 85mg
Keywords: Salting eggplants is essential to reduce bitterness. Feel free to swap ground lamb with beef or add layers of zucchini for extra vegetables. This dish can be prepared ahead of time; refrigerate before baking.