Classic Greek Eggplant Moussaka Recipe
Classic Greek Eggplant Moussaka is a rich and savory layered casserole featuring tender eggplants, a spiced ground meat sauce, and creamy béchamel topping. This traditional Mediterranean dish is perfect for a hearty dinner and captures the authentic flavors of Greece.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Ingredients
Main Ingredients
- 2 medium eggplants (sliced)
- 1 lb ground lamb or beef
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 can (14 oz) diced tomatoes
- 2 tbsp olive oil
- 1 tsp cinnamon
- Salt and pepper to taste
Béchamel Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1 cup whole milk
- 2 egg yolks
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) to prepare for baking the moussaka.
- Prepare eggplant: Sprinkle sliced eggplants with salt and let them sit for 30 minutes to draw out moisture and bitterness. Then rinse and pat dry with paper towels.
- Cook meat sauce: Heat olive oil in a skillet over medium heat. Sauté the chopped onions until translucent, add minced garlic and cook briefly. Add ground meat and brown thoroughly. Stir in diced tomatoes, cinnamon, salt, and pepper. Simmer the mixture for 20 minutes to develop flavors.
- Make béchamel sauce: In a saucepan, melt butter and whisk in all-purpose flour until smooth. Gradually add whole milk while whisking continuously until the sauce thickens. Remove from heat and quickly stir in egg yolks to enrich the sauce.
- Assemble layers: Grease a baking dish and layer half of the eggplant slices on the bottom. Spread the meat sauce evenly over the eggplants, then top with the remaining eggplant slices. Pour the prepared béchamel sauce evenly over the top layer.
- Bake: Bake the assembled moussaka uncovered in the preheated oven for about 45 minutes or until the top is golden brown and bubbly.
- Rest and serve: Allow the moussaka to rest for 10-15 minutes before slicing and serving to let the layers set properly.
Notes
- Salting the eggplants removes bitterness and prevents sogginess.
- You can substitute ground beef or lamb depending on preference.
- For a thicker béchamel, ensure you whisk continuously while adding milk to avoid lumps.
- Letting the dish rest after baking makes it easier to slice and improves texture.
- Optional: Add a pinch of nutmeg in the béchamel for extra flavor.
