Description
Classic Moussaka is a traditional Greek casserole dish featuring layers of tender roasted eggplant, rich spiced meat sauce, and creamy béchamel topping, baked to golden perfection. This hearty and flavorful meal serves 6 and is perfect as a comforting family dinner or festive gathering dish.
Ingredients
Scale
Eggplant Layer
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt
- 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 & Garnish
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Eggplant: Sprinkle eggplant slices with salt and let them rest for 30 minutes to draw out moisture and bitterness. Pat the slices dry with paper towels, brush both sides lightly with olive oil, and arrange them on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through until they are tender and lightly browned. Remove and set aside.
- Make Meat Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add the ground lamb or beef, breaking it up with a spoon, and cook until browned and cooked through. Pour in the red wine to deglaze the pan and let it reduce for 2-3 minutes. Stir in diced tomatoes, tomato paste, ground cinnamon, ground allspice, dried oregano, and season with salt and pepper. Simmer the sauce gently for 20-25 minutes until thickened. Remove from heat and set aside.
- Prepare Béchamel Sauce: In a saucepan, melt unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly without browning. Slowly add the whole milk in increments while whisking constantly to avoid lumps. Continue to cook and stir until the sauce thickens to a creamy consistency. Remove from heat, stir in ground nutmeg and grated Parmesan cheese, and let the sauce cool slightly. Whisk in the beaten eggs thoroughly to create a rich béchamel.
- Assemble Moussaka: Preheat the oven to 350°F (175°C). In a baking dish, spread the breadcrumbs evenly over the bottom. Layer half of the roasted eggplant slices over the breadcrumbs. Spoon and spread the meat sauce evenly on top of the eggplant. Add the remaining eggplant slices to cover the meat sauce. Pour the béchamel sauce evenly over the top layer of eggplant. Sprinkle the remaining grated Parmesan cheese evenly over the béchamel.
- Bake and Garnish: Bake the assembled moussaka in the preheated oven for 45-50 minutes until the top is golden brown and bubbly. Remove from the oven and allow it to cool for 15-20 minutes to set before slicing. Garnish with freshly chopped parsley and serve warm.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture, improving texture.
- Ground lamb is traditional, but beef is a good substitute if preferred.
- Allow the moussaka to cool before serving to help it set for cleaner slices.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- For a gluten-free version, substitute the all-purpose flour in béchamel and breadcrumbs with gluten-free alternatives.
