Classic Greek Eggplant Moussaka
A layered casserole dish featuring sautéed eggplant, rich ground meat, and creamy béchamel, perfect for bringing family and friends together.
Ingredients
Eggplants
- 2–3 pieces firm, glossy eggplants, sliced into ½ inch rounds Use fresh, in-season produce whenever possible.
- to taste Salt To draw out bitterness from the eggplants.
For Frying
- 2 tablespoons olive oil Extra virgin for rich flavor.
Meat Sauce
- 1 large onion, finely chopped
- 2–3 cloves garlic, minced
- 1 lb ground lamb or beef (or a mix) Don’t shy away from grass-fed.
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- to taste Salt and freshly ground black pepper
Béchamel Sauce
- 4 tablespoons butter Room temperature for easy mixing.
- 4 tablespoons all-purpose flour
- 3 cups warm milk
- 2 large eggs, beaten Bring to room temp for better emulsification.
- 1 cup (100g) grated kefalotyri or Parmesan cheese Go for quality; Grana Padano also works great.
Instructions
Preparation
- Wash and slice eggplants into ½ inch thick rounds. Lightly salt the slices and let them sit for 30 minutes to draw out their bitterness.
- After 30 minutes, rinse off the salt and pat the slices dry with a clean towel.
- Heat olive oil in a pan over medium heat. Fry or roast the eggplant slices until golden brown and tender, about 5-7 minutes on each side. Set aside on paper towels to absorb excess oil.
Making the Meat Sauce
- In the same pan, heat olive oil over medium heat. Sauté the chopped onions and minced garlic until soft and fragrant, about 3-4 minutes.
- Add the ground meat and brown evenly until fully cooked, approximately 7-10 minutes.
- Stir in the tomato paste, diced tomatoes, ground cinnamon, nutmeg, salt, and pepper. Reduce the heat and let it simmer on low for about 20–30 minutes until thick and flavors meld.
Preparing Béchamel Sauce
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes without browning to form a roux.
- Gradually whisk in warm milk, ensuring there are no lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Off the heat, beat in the eggs and grated cheese, seasoning with salt and pepper. Mix well for a creamy, smooth sauce.
Assemble & Bake
- Preheat your oven to 350°F (175°C).
- In a baking dish, layer half of the eggplant slices at the bottom. Spread the meat sauce evenly on top, followed by the remaining eggplant slices.
- Pour the béchamel sauce over the entire dish, spreading it evenly with a spatula.
- Bake in the preheated oven for approximately 45 minutes or until the béchamel topping is golden and bubbling.
- Remove from the oven and let cool for 20 minutes before slicing.
Notes
This dish can be made ahead of time and stored in the fridge. Cooked leftovers can be frozen for up to 1 month. Allow to cool before wrapping and freezing. Reheat in the oven or microwave until warmed through.