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Indulgent Classic Greek Eggplant Moussaka Recipe

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4.5 from 24 reviews

This indulgent classic Greek eggplant moussaka is a comforting and hearty layered casserole featuring roasted eggplant, savory ground lamb or beef in a spiced tomato sauce, and a creamy béchamel topping. Perfect for a cozy dinner that brings traditional Mediterranean flavors to your table.

Ingredients

Meat Sauce

  • 500 g ground lamb or beef
  • 1 large onion, finely diced
  • 2-3 garlic cloves, minced
  • ½ cup red wine (optional)
  • 400 g crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp cinnamon
  • 1 tsp oregano
  • Salt and pepper, to taste

Eggplant

  • Eggplant, sliced (about 2 medium-sized)
  • Olive oil, for brushing
  • Salt, for draining eggplant

Béchamel Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 ½ cups warm milk
  • 2 eggs, beaten
  • Pinch of nutmeg
  • Salt, to taste

Instructions

  1. Prepare Eggplant: Salt the eggplant slices generously and let them drain for 30 minutes to remove excess moisture and bitterness. Then pat the slices thoroughly dry with paper towels.
  2. Roast Eggplant: Brush both sides of the dried eggplant slices with olive oil. Arrange the slices on a sheet pan and roast them in a preheated oven at 400°F (200°C) for about 20 minutes until tender and slightly golden.
  3. Cook Meat Sauce: In a large skillet over medium-high heat, brown the ground meat. Add the diced onion and minced garlic, cooking until softened. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Pour in the red wine (if using) and simmer the sauce gently for about 20 minutes until thickened and flavorful.
  4. Make Béchamel Sauce: Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook, stirring constantly, until it begins to bubble but does not brown. Gradually pour in warm milk while whisking to avoid lumps. Cook the sauce for 5 to 7 minutes until it thickens to a creamy consistency.
  5. Temper Eggs & Season Sauce: Whisk some of the hot béchamel into the beaten eggs to temper them, then stir the egg mixture back into the béchamel sauce. Add a pinch of nutmeg and salt to season. Remove from heat.
  6. Assemble Moussaka: Preheat the oven to 350°F (175°C). In a 9x13 inch baking dish, layer half of the roasted eggplant slices evenly. Spread all the meat sauce over the eggplant layer. Add the remaining eggplant slices on top of the meat sauce. Pour the béchamel sauce evenly over the assembled layers.
  7. Bake: Bake the moussaka uncovered in the preheated oven for 45 to 50 minutes until the béchamel topping is golden and bubbling.
  8. Rest and Serve: Allow the moussaka to rest for about 15 minutes before slicing and serving to let the layers set for easier cutting and better flavor development.

Notes

  • Salting and draining the eggplant removes bitterness and excess moisture for a better texture.
  • Roasting the eggplant slices instead of frying reduces oil absorption and makes the dish lighter.
  • You can substitute ground beef for lamb if preferred, or use a mixture of both.
  • If avoiding alcohol, omit the red wine or replace it with beef or vegetable broth.
  • Use warm milk for béchamel to prevent lumps forming when adding flour mixture.
  • Letting the moussaka rest after baking allows flavors to meld and helps the layers to set for cleaner slices.

Find it online: https://freshfromkitchen.com/indulgent-classic-greek-eggplant-moussaka-recipe/