Description
Classic Greek Eggplant Moussaka is a hearty, layered casserole featuring caramelized roasted eggplants, a rich spiced ground meat sauce, and a creamy béchamel topping, baked to golden perfection. This traditional Mediterranean dish offers a warm and comforting meal perfect for family dinners and gatherings.
Ingredients
Eggplant Preparation
- 3 large eggplants (about 1.5kg/3.3 lbs), sliced lengthwise ¼-inch thick
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- Black pepper, to taste
Meat Sauce
- 1 lb (450g) ground beef or lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (400g/14oz) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
Béchamel Sauce
- 4 tablespoons (60g) butter
- ¼ cup (30g) all-purpose flour
- 2½ cups (600ml) warm milk
- 2 large eggs
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Salt the Eggplants: Salt the sliced eggplants generously and let them drain on paper towels for 30 minutes to remove excess moisture and bitterness. After salting, pat them dry thoroughly with more paper towels.
- Roast the Eggplants: Brush the eggplant slices with olive oil on both sides. Arrange them on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes, until they become golden and caramelized. Remove and set aside.
- Prepare the Meat Sauce: In a skillet over medium-high heat, brown the ground beef or lamb until fully cooked. Add the chopped onion and minced garlic, cooking until softened and fragrant.
- Simmer the Meat Sauce: Stir in the diced tomatoes, dried oregano, ground cinnamon, salt, and black pepper. Reduce heat and simmer the sauce for 20 minutes or until thickened and flavorful.
- Make the Béchamel Base: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until bubbling but not browned.
- Add Milk to Béchamel: Gradually whisk warm milk into the butter-flour mixture. Continue cooking and whisking for 5–7 minutes until the sauce thickens to a creamy consistency.
- Temper and Incorporate Eggs: Beat the eggs in a separate bowl. Slowly add some of the hot béchamel sauce to the eggs while whisking to temper them. Pour the egg mixture back into the béchamel sauce and season with ground nutmeg and salt. Mix well and remove from heat.
- Assemble the Moussaka: Grease a 9×13 inch baking dish. Layer half of the roasted eggplant slices evenly on the bottom. Spread the meat sauce thoroughly over the eggplant layer.
- Add Remaining Layers: Layer the remaining roasted eggplants over the meat sauce. Pour the béchamel sauce evenly on top, smoothing it out with a spatula for an even surface.
- Bake: Place the assembled dish in a preheated oven at 350°F (175°C) and bake for 45–50 minutes until the top is golden brown and bubbling.
- Rest Before Serving: Remove the moussaka from the oven and let it rest for 15 minutes. This resting time allows the layers to set, making it easier to slice and serve clean portions.
Notes
- Salting and patting the eggplant dry is essential to reduce bitterness and prevent sogginess in the final dish.
- Using lamb instead of beef provides a more authentic Greek flavor but beef is a suitable substitute.
- Ensure eggs are tempered correctly to avoid curdling the béchamel sauce.
- Letting the moussaka rest after baking improves slicing and helps the flavors meld.
- For a vegetarian version, substitute the meat sauce with cooked lentils or a vegetable medley.
