Description
A classic Greek casserole featuring layers of tender roasted eggplant, savory spiced meat sauce, and creamy béchamel topped with golden Parmesan cheese. This hearty moussaka is a comforting dish perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt (for sprinkling)
- Olive oil, for brushing
Meat Sauce
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound ground lamb or beef
- 1/2 cup red wine
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
Assembly and Garnish
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Eggplant: Sprinkle the eggplant slices generously with salt and let them sit for 30 minutes to draw out bitterness and excess moisture. Afterward, pat the slices dry with paper towels, brush both sides lightly with olive oil, and spread them on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping the slices halfway through until tender and lightly browned. Set aside.
- Prepare the Meat Sauce: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground lamb or beef and brown thoroughly, breaking up the meat with a spoon. Pour in the red wine and let it reduce slightly. Then add the diced tomatoes, tomato paste, ground cinnamon, allspice, dried oregano, and season with salt and pepper to taste. Reduce heat to low and simmer the sauce gently for 20-25 minutes until thickened. Set aside.
- Prepare the Béchamel Sauce: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook the roux for about 1-2 minutes until fragrant and lightly golden. Gradually pour in the whole milk, whisking continuously to prevent lumps. Cook the mixture, stirring constantly, until it thickens to a creamy sauce that coats the back of a spoon. Remove from heat and stir in the ground nutmeg and grated Parmesan cheese. Allow the sauce to cool slightly, then whisk in the beaten eggs quickly to avoid curdling.
- Assemble the Moussaka: Preheat the oven to 350°F (175°C). In a baking dish, evenly spread the breadcrumbs on the bottom to create a base layer. Arrange half of the roasted eggplant slices over the breadcrumbs. Spoon the meat sauce evenly on top of the eggplant layer, then place the remaining eggplant slices over the meat sauce. Pour the béchamel sauce evenly over the top layer, smoothing it out with a spatula. Sprinkle the surface with the remaining grated Parmesan cheese.
- Bake the Moussaka: Place the assembled moussaka into the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbly. After baking, remove the dish and allow it to cool for 15-20 minutes before serving to let the layers set. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Salting the eggplant helps remove bitterness and excess moisture for a better texture.
- You can substitute ground beef for lamb if preferred or make a vegetarian version by using mushrooms and lentils.
- Allowing the moussaka to rest after baking helps it hold its shape when sliced.
- Use fresh Parmesan for best flavor and melting quality.
- This dish can be prepared a day ahead and reheated; flavors deepen overnight.
