Description
Greek Moussaka is a classic Mediterranean casserole featuring layers of tender roasted eggplant, a rich and aromatic ground beef meat sauce seasoned with traditional spices, and a luscious creamy béchamel sauce. Baked until golden and bubbly, this hearty dish is perfect as a comforting dinner that showcases authentic Greek flavors.
Ingredients
Eggplant Layer
- 2 large eggplants, sliced into ¼-inch rounds
- 2 tbsp olive oil
- 1 tsp salt
Meat Sauce
- 1 lb (450 g) ground beef or lamb
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 1 tsp salt
- ½ tsp black pepper
Béchamel Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 large eggs, beaten
- ½ cup grated Parmesan cheese
- ¼ tsp nutmeg
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the eggplants.
- Roast Eggplant: Brush the eggplant slices with olive oil, season them with salt, then arrange on a baking tray and roast for about 20 minutes until they become tender and lightly browned.
- Cook Onion: While the eggplant roasts, heat a skillet over medium heat and cook the diced onion until it becomes soft and translucent.
- Brown Meat: Add the ground beef (or lamb) to the skillet with the onions and cook until browned, breaking it apart as it cooks.
- Add Seasonings: Stir in minced garlic, crushed tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and black pepper. Allow the sauce to simmer gently for about 15 minutes until it thickens and the flavors meld.
- Make Béchamel Sauce: In a saucepan, melt the butter over medium heat and whisk in the flour to form a roux. Slowly whisk in the milk and continue cooking until the sauce thickens. Remove from heat, then whisk in the beaten eggs, grated Parmesan cheese, and nutmeg to create a rich béchamel sauce.
- Assemble Moussaka: Grease a 9×13-inch baking dish. Layer half of the roasted eggplant slices at the bottom, spread all of the meat sauce evenly over them, then cover with the remaining eggplant slices.
- Top with Béchamel and Bake: Pour the béchamel sauce evenly over the layered casserole and bake in the preheated oven for 40–45 minutes until the top is golden brown and bubbly.
- Rest and Serve: Remove the moussaka from the oven and let it rest for 15 minutes to set properly before slicing and serving.
Notes
- Allowing the moussaka to rest helps it set and hold its shape when cut.
- Using ground lamb instead of beef provides a more traditional and authentic flavor.
- This dish can be prepared a day in advance and reheated before serving for convenience.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
