Description
Moussaka is a classic Greek casserole featuring layers of tender roasted eggplant, a savory ground lamb and tomato sauce seasoned with warm spices, and a creamy béchamel topping baked to golden perfection. This hearty and comforting dish showcases Mediterranean flavors and makes a satisfying main course perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant:
- 2 medium eggplants, sliced into 1/2-inch rounds
- Salt for sweating eggplant
- 3 tablespoons olive oil
Meat Sauce:
- 1 lb ground lamb or beef
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Béchamel Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- Salt and white pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 egg yolks, beaten
Instructions
- Prepare the eggplant: Sprinkle the eggplant slices with salt and let them sit in a colander for 30 minutes to draw out bitterness. Rinse and pat dry thoroughly with paper towels.
- Roast the eggplant: Preheat the oven to 375°F (190°C). Brush the eggplant slices with olive oil and arrange them on a baking sheet. Roast for 20 minutes, flipping the slices halfway through, until tender and golden.
- Make the meat sauce: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant. Add the ground lamb or beef and cook until browned. Stir in the red wine, crushed tomatoes, tomato paste, ground cinnamon, ground allspice, salt, and pepper. Reduce heat and simmer the sauce for 15–20 minutes, stirring occasionally. Remove from heat and stir in the chopped fresh parsley.
- Prepare the béchamel sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the warmed milk, continue stirring until the sauce thickens, about 5–7 minutes. Season with ground nutmeg, salt, and white pepper. Remove from heat. Quickly whisk in the grated Parmesan cheese followed by the beaten egg yolks, mixing well to combine.
- Assemble the moussaka: Grease a 9×13-inch baking dish. Layer half of the roasted eggplant slices evenly on the bottom. Spread all the meat sauce over the eggplant layer, then cover with the remaining eggplant slices. Pour the béchamel sauce evenly over the top, smoothing it out with a spatula.
- Bake: Bake the assembled moussaka in the preheated oven for 40–45 minutes, or until the top is golden and bubbly. Allow the dish to rest for 15 minutes before slicing and serving to let the flavors meld and the layers set.
Notes
- For a lighter version, substitute zucchini slices for the eggplant or use ground turkey instead of lamb.
- Moussaka tastes even better the next day as the flavors have more time to develop.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
