Description
This authentic moussaka recipe brings the taste of Greece to your table! With layers of roasted eggplant, spiced meat sauce, and creamy béchamel, it’s a comforting casserole perfect for family dinners or special occasions. Packed with Mediterranean flavors, this dish is sure to become a favorite.
Ingredients
Scale
Eggplant Layer:
- 3 large eggplants (sliced into 1/4-inch rounds)
- 2 tsp salt (for sweating the eggplant)
- 3 tbsp olive oil
Meat Sauce:
- 2 tbsp olive oil
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 500g (1 lb) ground beef or lamb
- 1/2 cup red wine (optional)
- 1 can (400g) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup beef broth
- 1 tsp dried oregano
- 1/2 tsp cinnamon
- 1 bay leaf
- 1 tsp sugar
- Salt and pepper (to taste)
Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 1/2 cups whole milk (warmed)
- 1/2 tsp nutmeg
- 1/2 cup grated parmesan cheese (or kefalotiri)
- 1 egg + 1 egg yolk (beaten)
Topping:
- 1/4 cup panko breadcrumbs
- 2 tbsp grated parmesan cheese
Instructions
- Prepare the Eggplant:
- Slice eggplants, sprinkle with salt, and let them sweat for 30 minutes. Rinse and pat dry.
- Brush slices with olive oil and roast at 200°C (400°F) for 20 minutes, flipping halfway.
- Cook the Meat Sauce:
- Heat olive oil in a skillet. Sauté onion and garlic until softened.
- Add ground meat and cook until browned.
- Stir in wine (if using) and simmer until reduced.
- Add tomatoes, tomato paste, beef broth, oregano, cinnamon, bay leaf, sugar, salt, and pepper. Simmer for 20–30 minutes.
- Make the Béchamel Sauce:
- Melt butter in a saucepan. Whisk in flour and cook for 2 minutes.
- Gradually add warm milk, whisking continuously, until thickened.
- Remove from heat, stir in nutmeg and parmesan. Cool slightly, then whisk in eggs.
- Assemble the Moussaka:
- In a greased baking dish, layer half the eggplant slices, followed by the meat sauce, and then the remaining eggplant.
- Pour béchamel sauce over the top, spreading evenly. Sprinkle breadcrumbs and parmesan on top.
- Bake:
- Preheat oven to 180°C (350°F). Bake the moussaka for 45–50 minutes, or until the top is golden brown.
- Let it rest for 10–15 minutes before serving.
Notes
- For a vegetarian version, replace the meat with lentils or mushrooms.
- Moussaka freezes well! Cool completely, wrap tightly, and freeze for up to 3 months.
- For extra flavor, let the meat sauce simmer longer.
Nutrition
- Calories: 434
- Sugar: 10g
- Sodium: 670mg
- Fat: 25g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 23g