Description
Classic Greek Eggplant Moussaka is a traditional Mediterranean dish that layers tender eggplant, savory ground meat, and creamy béchamel sauce for a rich and comforting meal. This authentic recipe brings the vibrant flavors of Greece into your kitchen, perfect for family dinners or special occasions. The dish offers a balanced harmony of textures and tastes, with options for customizable variations and make-ahead convenience.
Ingredients
Units
Scale
Eggplant Layer
- 2–3 firm, glossy eggplants, sliced into 1/2 inch rounds
- Salt (to draw out bitterness)
- Olive oil (for frying or roasting)
Meat Sauce
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2–3 garlic cloves, minced
- 1 lb (450g) ground lamb or beef
- 2 tablespoons tomato paste
- 1 can (14 oz/400g) diced tomatoes
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups (720 ml) warm milk
- 2 large eggs, beaten
- 1 cup (100g) grated kefalotyri or Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Eggplants: Wash and slice the eggplants into ½ inch thick rounds. Lightly salt the slices and let them sit for 30 minutes to draw out bitterness. Rinse off the salt and pat the slices dry with a clean towel. Fry or roast the eggplant slices in olive oil until golden and tender. Set aside.
- Make the Meat Sauce: Heat olive oil in a pan over medium heat. Sauté chopped onions and garlic until soft and fragrant. Add the ground meat and brown evenly. Stir in tomato paste, diced tomatoes, cinnamon, nutmeg, salt, and pepper. Reduce heat and simmer the sauce until it thickens and flavors meld, about 20–30 minutes.
- Prepare the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes without browning to form a roux. Gradually add warm milk, whisking constantly to prevent lumps. Cook until the sauce thickens and coats the back of a spoon. Remove from heat. Beat in eggs and grated cheese, seasoning with salt and pepper. Mix well for a creamy, smooth sauce.
- Assemble the Moussaka: Preheat the oven to 350°F (175°C). Layer half of the eggplant slices at the bottom of a baking dish. Spread the meat sauce evenly on top. Cover meat sauce with the remaining eggplant slices. Pour the béchamel sauce over the entire dish, spreading it evenly with a spatula.
- Bake to Perfection: Bake in the preheated oven for approximately 45 minutes, or until the béchamel topping is golden and bubbling. Remove from oven and let cool for 20 minutes before slicing and serving. This resting time helps the layers set for clean servings.
Notes
- Salt the eggplant thoroughly to remove excess moisture and prevent sogginess.
- Use high-quality olive oil to enhance flavor and caramelize eggplant beautifully.
- Simmer the meat sauce slowly to develop rich, deep flavors.
- Whisk the béchamel sauce continuously and add warm milk gradually to avoid lumps.
- Allow the moussaka to rest before serving for easier slicing and better texture.
Nutrition
- Serving Size: 1 slice (approx. 1/6th of recipe)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 110 mg